The honest truth is that I love eating fresh quince. Yeah, it dries out my mouth, but each of those heavenly aromatized slices is worth the "sacrifice". So, as a quince supporter and admirer, it is my pleasure to present the good sides of this fruit.
When I hear the word quince, the first thing that springs to my mind is the most wonderful aroma of this fruit. I recall the picture of my grandparents house, where almost every room was divinely scented by ripe quinces left on the closets. Interestingly, those lumps of gold could stay there for months without rotting. It seemed like their shelf life was never-ending!
As a matter of fact, you'll need larger quantity of quince (i.e. few kilos) to make the first three things. But the last two can be made with just a couple of pieces, so they're particularly suitable for those wondering-what-to-do-with-this-quince situations. I will leave the quittenkase for some other time, and I will share the muffins recipe with you now. :)
I'm sure those muffins will please many of you. They are dairy-free, egg-free and vegan, so they fit in with many diets. Besides, they are just splendidly scented, as you can imagine, incredibly soft even the next day(s), with a very pleasantly sweet and discreet fruity flavor.
Another good thing is that the preparation is very simple and quick, and you won't even need the hand mixer! The simplicity of this recipe reminded me of few other mix&bake cakes I posted some time ago: the enticing honey cinnamon cake, the classy apple one, and the unusual dairy combo... You will love every single one!
I have to mention that I've tried this recipe with apples instead of quinces, and muffins were absolutely delicious and more succulent, but I like the quince version better, however.
And this is what you'll need:
- Whisk together oil, juice and sugar until sugar melts.
If you cannot find quince juice, you can use apple juice or regular water instead. I've tried all three versions and I've seen no significant difference.
- Grate the quince and add it into the liquid mixture.
- Combine flour, salt and baking soda and stir it into the bowl with quince.
4. Divide the batter between muffin molds, filling them almost to the top, as it won't rise much during baking.
Make sure you've greased and floured the molds first, unless you're using silicone ones.
Of course, you can bake a regular cake instead of muffins.
5. Bake into a preheated oven at 180°C for approx. 20 minutes (30 min if making a regular cake), or until a toothpick inserted in the center comes out clean.
The cake will turn dark during baking, so do not let the color deceive you!
Enjoy and bon appétit!