muffins

Sweet apple and cinnamon muffins

 ‘We Love Food – family recipes from the garden’ by Kirsty Manning-Wilcox and Peta Heine (2010), Hardie grant books, Melbourne (page 27).  

Preparation time: 15 minutes

Cooking time: 15 minutes

Makes: 12 large or 36 mini muffins

Ingredients

1 ½ cups finely chopped apple

2 teaspoons ground cinnamon or nutmeg

½ cup caster sugar

2 cups self-raising flour

½ teaspoon salt

½ teaspoon baking powder

¾ cup milk

1 egg

½ cup olive oil

Method

Preheat the oven to 180°C.  Line the standard 12-hole muffin tin with paper cases.  Combine the apple in a bowl with the cinnamon and sugar. 

Put the flour, salt and baking powder into a bowl and make a well in the centre.  Add the milk, egg and oil to the flour mixture and combine well before adding the apple mixture.  Stir until combined. 

Divide the mixture evenly between the paper cases and tap the tray on the bench to even out the mixture.  Bake for 12-15 minutes, or until a skewer comes out clean.  These muffins will store in an airtight container in the pantry for up to 5 days. 

Note: make some cinnamon butter for the muffins by combining; 1 tablespoon softened butter, 1 tablespoon caster sugar and 1 teaspoon ground cinnamon.