VegeLeeks

Apologies for such a long time between updates! We have both been so busy with work and social life... but we promise we didn't forget about you!

Today our recipe is a run on from our poached quince recipe! If you make the poached quinces, you should DEFINITELY make these quince muffins! These went so fast and were super delicious. They're easy to make too!

So here's what you'll need:

1 Cup of pureed poached quinces (previously made here)
12 individual slices of poached quince (for "garnishing")
1 cup sugar
1/3 cup oil
3 tbsp milk
2 eggs
2 cups plain flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt

Okay, so the first thing you want to do is preheat your oven (180 C) and grease your muffin tray and all that lovely stuff. I would spray oil (if i had some) - whoever invented that must be rich - just make sure you do the spraying outside otherwise you might end up with a greasy counter top or a slippery floor!! But if you're like me and you want to do it the old fashioned way, get one of those little paintbrush thingers and oil it up that way.

Now, in one bowl you want to whisk together the pureed quince, sugar, oil, eggs and mil. In another bowl you should combine together the flour, baking soda, baking powder, cinnamon and salt. My baking soda was a bit lumpy, so i put it through a sifter. Right on.

Now the next part is a little bit delicate - you mix the wet ingredients into the dry, but you don't want to mix it TOO much, otherwise you will end up with rock cakes! (if the mixture looks a bit lumpy, don't worry about it, it's fiiiiine.)

So, your next step is just to divide the mixture into your muffin tray, and then very gently lay a slice of quince on the top of each muffin. Now all you have left to do is pop them in the oven for about 20 mins - just until they start to look brown on the top... you can do the 'tooth-pick-trick' if you're worried about them not being properly cooked.