It's official you guys. I'm 100% in hibernation mode. I have adopted a blanket as outer wear and my spot next to the fire is showing signs of butt grooves in the rug. I am also eating all the comfort food and drinking all the tea. And I'm not sorry at all.
What are your winter rituals? Warm milos at night? French onion soup? Put on the kettle and tell me all about it!
In other news, I picked up some quince last week for the first time ever and poached them straight away. Half the batch got eaten over yoghurt and the rest got put into these wonderfully rich muffins. A perfect little cheer up for winter afternoons.
- 2 Large Quince
- Seeds and Pod from 1 Vanilla Bean
- 1 cup Sugar
- 5 cups Water
- 1 cup Almond Meal
- 2 tbs Self Raising Flour
- 2 Eggs
- 1/2 cup Butter, softened
- 2 tsp Vanilla Essence
In a deep saucepan, combine water, 1/2 cup of sugar, vanilla pod and scraped out seeds, then cover and bring to a simmer. Peel, core and quarter quince and add to water. Do this as quick as you can because quince tend to brown very quickly. Simmer for about an hour until tender then cool and leave in poaching liquid until you make your muffins. It will last in the fridge up to a week and is lovely with ice cream or yoghurt.
To make muffins, line a muffin tin with 8 cases and preheat oven to 180 degrees C. Dice poached quince into 1.5 cm chunks and add about 3-4 chunks to the bottom of each muffin case. Add all remaining ingredients to a food processor and whizz until smooth. Divide dough between muffins and bake for about 20 mins until golden and crisp on top. Cool in tin before transferring to a wire rack.
Yield: 8 Muffins
Recipe adapted from here.