Apple muffins
by
These great lightly spiced apple muffins from Shaun Rankin make a great mid-morning snack and are at their best served slightly warm accompanied by a frothy cappuccino. The addition of diced apple and plump golden sultanas gives a moist muffin that will last a few days in a sealed tin. This apple muffin recipe is wonderful to make for breakfast or brunch.
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Ingredients
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Imperial
Apple Muffin Recipe
- 225g of plain flour
- 3 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 100g of caster sugar
- 1 egg
- 150ml of milk
- 3 tbsp of sunflower oil
- 40g of unsalted butter
- 170g of Granny Smith apple, peeled and diced
- 70g of golden sultanas
- 3 tbsp of light brown sugar
Equipment
- Muffin tin
- 12 muffin cases
Method
1
To make this apple muffin recipe, start by preheating the oven to 190˚C/Gas mark 5 and place 12 muffin cases in a muffin tray
2
In a large bowl, sift together the flour, baking powder, salt, cinnamon, nutmeg, ginger and sugar
- 225g of plain flour
- 3 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 100g of caster sugar
3
Peel, core and dice the apples. In a separate bowl, beat the egg and stir in the milk. Add the oil, melted butter and stir in the diced apple
- 1 egg
- 150ml of milk
- 3 tbsp of sunflower oil
- 40g of unsalted butter
- 170g of Granny Smith apple
4
Add the wet mixture into the dry and combine well. Stir through the golden sultanas
- 70g of golden sultanas
5
Spoon the mixture into the muffin cases and sprinkle the tops with brown sugar
- 3 tbsp of light brown sugar
6
Bake in the oven for 20 minutes until lightly brown. The apple muffins should spring back when pressed. Allow to cool slightly before eating
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