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Apple Muffins

Apple Muffins

Brought to you by: The Cooking Book

Prep time:

Cook time:

These are best served straight from the oven for breakfast, but are also good in lunchboxes or with afternoon tea.

Delicious with butter when they are still hot.

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Ingredients

  • 1 cooking apple, peeled and chopped
  • 2 tsp lemon, juice
  • 115g light demerara sugar, extra for sprinkling
  • 200g plain flour
  • 85g wholemeal flour
  • 4 tsp baking powder
  • 1 tbsp ground mixed spice
  • ½ tsp salt
  • 60g pecan nuts, chopped
  • 250ml milk
  • 4 tbsp sunflower oil
  • 1 egg, beaten

Method

Step 1

Preheat the oven to 200°C (400°F/Gas 6). Line a 12-hole American-style muffin tin with paper cases and set aside. Put the apple in a bowl, add the lemon juice, and toss. Add 4 tbsp of the sugar and set aside for 5 minutes.

Step 2

Meanwhile, sift the plain and wholemeal flours, baking powder, mixed spice, and salt into a large bowl, tipping in any bran left in the sieve. Stir in the remaining sugar and pecans then make a well in the centre of the dry ingredients.

Step 3

Beat together the milk, oil, and egg, then add the apple. Tip the wet ingredients into the centre of the dry ingredients and mix together lightly to make a lumpy batter.

Step 4

Spoon the mixture into the paper cases, filling each case three–quarters full. Bake the muffins for 20–25 minutes, or until the tops are peaked and brown. Transfer the muffins to a wire rack and sprinkle with extra sugar. Eat warm or cooled.

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