Healthi(er) Apple Cinnamon Muffins

Fall has officially made its way to London. We have pulled out the jackets and the sweatshirts. The past week has been gloomy and rainy. Mother Nature wasted no time in bringing autumn to our door.

There is something about fall weather that makes me want to bake. The other day I woke up needing maple bars… maybe that had nothing to do with the weather, but everything to do with the fact that I’m pregnant. Regardless, I’ve baked quite a bit this cold gloomy week, there has been bread, maple bars, chocolate chip cookies, and this morning, muffins. All this chilly weather has made me in the mood for warm, baked goods. This mornings craving, whether pregnancy or weather driven, did not disappoint. 

 I woke up dreaming of something warm, cinnamon-y, and full of apple goodness. Nothing says fall like apple and cinnamon packed baked goodness, right? Not in the mood for our standard apple pancakes, I decided upon apple cinnamon muffins. They turned out perfectly. The apple kept the muffin crazy moist; the cinnamon added yummy spice and warmth that screams fall, and the streusel topping gives it that scrumptious crunch that keeps you wanting more.  

Streusel topping: 

3 Tbs white sugar 

3 Tbs brown sugar 

1/3 cup flour 

1/3 cup oats 

up to 5 Tbs melted butter 


1 1/2 cups unbleached all-purpose flour (can do all all-purpose flour if you don’t have whole wheat and oats or just don’t want to incorporate them.)

1/2 cup whole wheat flour 

1/2 cup oats 

2 1/2 teaspoons baking powder 

1 teaspoon table salt 

2 teaspoons ground cinnamon 

1 cup sugar 

2 large eggs 

4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly 

1/4 cup vegetable oil 

1 cup buttermilk 

2 teaspoons vanilla extract 

2 apples, chopped small 

Streusel Topping: 

Combine together, adding the butter a little at a time. You may not need all of the butter. 

For Muffins: 

Adjust oven rack to middle position and heat oven to 400 degrees. Prepare standard muffin tins with nonstick cooking spray or liners. 

Whisk flours, oats, baking powder, salt, and cinnamon together in large bowl. 

Whisk remaining sugar and eggs together in medium bowl until thick and well combined. Slowly mix in butter and oil until combined. Whisk in buttermilk and vanilla. 

Using rubber spatula, fold egg mixture and apples into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not over mix.) 

Using a cookie scoop or large spoon, divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). 

Sprinkle streusel evenly over muffins.
Bake until muffin tops are golden and just firm, 17 to 19 minutes. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

London: Where to Eat: 10 Greek Street

Recently Trent and I had the rare opportunity to go out on a date. Between the minimal budget of being students these last two years and not having many babysitters nearby, this is something that hasn’t happened nearly enough. Quite unfortunate too, living in a city that is quickly passing up Paris as being the food capital of Europe. One of our favourite date nights is to try a new restaurant. We always share our food, so naturally a discussion ensues pre-order, determining which two dishes we would both like to try. At the end of the meal we usually declare a winner; deciding who of us ordered the better dish. A rare thing happened at the end of this meal: it was a toss-up. Both of us fully enjoyed our own dish as well as the other. When that occurs, we know we need to revisit the restaurant. 

10 Greek Street is nestled in a row of Soho restaurants. It is easy to walk past it. In fact, we did. The decor is hip and expected, but I won’t fault it for that. It is clean, simple and lets the food be the show, which is what a restaurant should do.

The menu is written on chalk boards on the walls and reads like a shopping list. If you find ordering from this type of menu a bit difficult (not knowing how the list of ingredients are prepared and fit together) the staff are warm, friendly and knowledgable. You don’t feel asinine asking questions about the menu or an ingredient found thereon. 

On to the food. It is all seasonal, giving you the freshest, most flavourful ingredients. In many cases it is simply, but expertly prepared. Cameron Emirali, Australian raised chef is the brains behind the thoughtful flavour combinations. Prior to starting 10 Greek Street he was working at the Wapping Project.

Trent ordered a caramelised onion tart, which looked almost too good to eat, with beautiful spirals of perfectly caramelised onions topping the tart. I had an expertly cooked fish (wish I could remember the type of fish, but it’s since escaped my mind) with fried capers and baby broccoli. We both raved about the dishes. Would definitely recommend this restaurant, especially since the prices are so reasonable. 

Rhubarb Tart

I have been absent for a while. We were quite busy with Trent finishing up school, followed by both of our parents coming for a visit. I had no idea my parents were coming. Trent told me one morning when he left for school that he was expecting a delivery to arrive that morning, so not to go anywhere. When we were buzzed, I answered and a gruff voice said “Parcel.” I let the person up and opened the door to accept the package. Then my parents came around the corner! I was shocked. Such a fun, unexpected surprise.

Trent’s parents arrived the next day. We spent the week, of course celebrating Trent and his huge accomplishment of graduating with his Masters Degree, but also going all around London. I was worn out by the end of the week. I’m not used to travelling around the city so much. G and I mostly stay local and are usually back home for nap time. I enjoy life with a toddler’s schedule. 

I was so excited when rhubarb came in season. A family friend introduced me to rhubarb with her famous rhubarb pies a while back and I’ve loved it ever since.

This rhubarb tart has just the right balance of tangy and sweet. It’s packed with all things that make a dessert good: sugar, butter, cream, and eggs. So you really can’t go wrong. Top it off with a little whipped cream, take a bite and just try not to smile. 


2 cups all-purpose flour 

1/4 cup sugar 

1 cup cold butter 


2 cups sugar 

7 tablespoons all-purpose flour 

1 cup heavy whipping cream 

3 eggs, beaten 

5 cups finely chopped fresh or frozen rhubarb, thawed and drained


In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13-in. x 9-in. baking pan or two pie pans. Bake at 350° for 10 minutes.

Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° for 40-45 minutes or until custard is set. Cool.

Top with sweetened whipped cream and enjoy.

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