I love it when Sarah-Jane emails and asks if I would like to try one of Rachel’s Organic new limited edition yogurt. When the delivery arrived one of the pots had split had leaked I did mentally cry a little as I knew that the Apple and Cinnamon would be a hit. Think gorgeous yummy scented apple crumble with a bit of creaminess and you can imagine the flavour. It has Autumn loveliness through out the whole pot, I love the combination of apple and cinnamon but in a yoghurt it could go so wrong but of course Rachel has got it SO right.
Rachel’s yoghurt is always great to cook with too, although it did seem a bit of a crime to bake with it I decided for the value of my readers I would crack open one of the pots and bake 🙂
I came up with these ‘Apple and yoghurt muffins’ with using the yoghurt I only used 2 tablespoons of sunflower oil so quite a reduction but they came out really well. I made my gluten-free so I didn’t miss out, so as usual your will rise more and look most probably better with the magic ingredient of gluten!!! They are incredibly easy and perfect for pack lunches boxes and dare I say it breakfast in a hurry!!! Yes I am going to have one for breakfast this morning 🙂
To make approximately 18 muffins you need:
235g self-raising flour (gluten-free use g/f plain flour with 2 teaspoons of baking powder)
150g soft brown sugar
200 ml milk
175ml Rachel’s Organic apple and cinnamon organic yoghurt
2 eggs beaten
2 tbls sunflower oil
2 apples peeled and chopped
2 tsp mixed spice
Optional a handful of sultanas
To make these easy muffins:
Preheat oven to 190ºC/375ºF/Gas mark 5 and put muffin cases in a muffin tin. I was trying out the Pampered Chef brownie pan so I lightly greased this.
Sift the flour (baking powder if g/f), mixed spice into a bowl. Stir in the sugar.
In a separate bowl beat the yoghurt, milk, eggs and oil together. Add the apple and sultanas if using and fold in the dry ingredients. Divide between the muffin cases filling them up to 2/3rds high.
Bake for 20 minutes until springy to touch.
These also make a perfect pudding just top with a spoon of the yoghurt for a really easy and delicious pudding.
These are freezer friendly just pop them in a freezer bag and defrost before eating 🙂
I also did this really quick but effective dessert:
For four people you will need:
1 pot of Rachel’s organic apple and cinnamon yoghurt
8 ginger nut biscuit crushed (pop in a bowl then enjoy the pleasure of crushing them with a rolling-pin or similar)
Simply add a layer of crushed ginger nuts to the bottom of 4 glasses, add the yoghurt and top with a layer of the ginger nut crumbs.
Slice the apple thinly and cut a little into the apple so it fits onto the glass to make it look pretty. You could also cut up more apple slices to dip into the pudding which would be yummy.
Look out for Rachel’s limited edition in most supermarkets it won’t be there for long so pick it up before it disappears again.
Rachel has some gorgeous recipes on her website so pop over there for more inspiration.
I would like to thank Sarah Jane for sending me the yoghurt they were gorgeous, I have a pot left I may just keep it for myself, shhh!!!
This review has followed my strict Over a Cuppa policy of only giving honest praise when due.
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