Apple Muffins

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Apple Muffins

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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Instructions

  1. 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.


  2. 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.


  3. 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.


  4. 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.


Ingredients

  • 1 golden delicious 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

Makes 12 Muffins

Total time required Total time:

  • Preparation time:
  • Cooking time:
 

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008

http://www.dorlingkindersley-uk.co.uk/

The Cooking Book   £18.00  

The Cooking Book

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