Apple Muffins
By The Cooking Book
Published on 13 April 2022
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.Time and servings
35 minsTotal time
10 minsPrep time
25 minsCooking time
Ingredients
- 1 cooking apple, peeled and chopped
- 200 g of plain flour
- 4 tsp of baking powder
- 1 tbsp of ground mixed spice
- 0.5 tsp of salt
- 250 ml of milk
- 4 tbsp of sunflower oil
- 1 egg, beaten
- 2 tsp of lemon, juice
- 115 g of light demerara sugar, extra for sprinkling
- 85 g of wholemeal flour
- 60 g of pecan nuts, chopped
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.