These are little homely treats that are easy to whip up at short notice, especially since they taste their best when fresh. The flavourings and ease are both useful leading up to Christmas. This recipe makes 12 standard sized muffins.
1 large (or 1.5 small) eating apple (the crisp kind that will hold their shape when baked, e.g. Rose)
2 tbs lemon juice
75 g caster sugar
35 g light brown sugar
1 tsp mixed spice
250 g flour
2 tsp baking powder
100 ml vegetable oil (e.g. grapeseed, rice bran)
1 small pot of sour cream (these are usually 120-150 g, I don’t measure and just put the whole pot in; fine to use low-fat)
1 tbs honey
1 tbs raw or Demerara sugar
1 tsp ground cinnamon
- Preheat oven to 200°C. Grease and/or line muffin tray(s).
- Peel and cut the apple into small dice (approx. 1 cm). Place in a small bowl and mix in the lemon juice to stop the fruit from browning. Leave to one side.
- In a large-ish bowl, mix the sugars together well, taking care to mix in all the brown sugar clumps. Stir in the mixed spice.
- Mix in the flour and baking power.
- In a separate bowl (preferably a measuring jug), add the oil, sour cream, honey and eggs. Whisk very well until smooth.
- Pour the liquid ingredients into the dry. Mix until just combined (don’t over do it or you’ll get bricks for muffins!). Stir in the apple (again, minimal mixing is desired).
- Distribute the batter into the muffin trays.
- Mix together the raw or Demerara sugar and cinnamon. Sprinkle over the top of each muffin.
- Bake for 20 min. Once baked, let sit in the tray for about 5 min, and remove to cool completely on a wire rack.
I confess that all I did here was change the fruit and spices from a previous recipe for pear and ginger muffins. This new apple version is superseding it’s predecessor among my fellow eaters. I hope you’ll try both to see which you prefer.
Updated on 24/12/2015
See here for a plateful that I gave away as a Christmas gift.