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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.

Printable version    A4    |    A5    |    Index card

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  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.


  • 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:

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


The Cooking Book

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