Cinnamon-Apple Muffins
It's a rainy, windy day today, not fit for man nor beast! It's supposed to be summer but it feels like autumn! It's the perfect weather for baking Cinnamon-Apple Muffins.
This recipe makes about 10 regular muffins so prepare your tins and heat the oven to 200C or 400F. You will need the following ingredients:
9 oz. flour
3 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3-4 oz. white sugar
1 egg
6 oz. peeled and grated apple - any kind of apple will do
5 fl. oz. plain yogurt (you can substitute milk for the yogurt)
3 fl. oz. vegetable oil
1 teaspoon vanilla
Sift the dry ingredients together into a large mixing bowl. In a smaller bowl or jug stir together the milk, egg, oil and vanilla. Pour the liquid ingredients into the dry ingredients and stir until almost combined.
Add the grated apple and stir until the apples are dispersed through the batter. DO NOT OVER BEAT! This batter will be slightly thicker than most muffin batters but the apples will release juice during baking.
Spoon the batter into the muffin cups and set to one side while you prepare the sugar-cinnamon topping. Mix together 2-3 tablespoons of soft brown sugar and 1/2 teaspoon of ground cinnamon. Sprinkle the sugar-cinnamon over the top of each muffin.
Bake for 20-25 minutes, until the muffins are risen and lightly browned. They should spring back when you gently touch them. Remove the muffins from the tin and cool on a wire rack.
It's still pouring with rain and the wind is blowing a gale but the house is filled with the scent of cinnamon and the kitchen is lovely and warm. Actually, it's all rather cosy!
This recipe makes about 10 regular muffins so prepare your tins and heat the oven to 200C or 400F. You will need the following ingredients:
9 oz. flour
3 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3-4 oz. white sugar
1 egg
6 oz. peeled and grated apple - any kind of apple will do
5 fl. oz. plain yogurt (you can substitute milk for the yogurt)
3 fl. oz. vegetable oil
1 teaspoon vanilla
Sift the dry ingredients together into a large mixing bowl. In a smaller bowl or jug stir together the milk, egg, oil and vanilla. Pour the liquid ingredients into the dry ingredients and stir until almost combined.
Add the grated apple and stir until the apples are dispersed through the batter. DO NOT OVER BEAT! This batter will be slightly thicker than most muffin batters but the apples will release juice during baking.
Spoon the batter into the muffin cups and set to one side while you prepare the sugar-cinnamon topping. Mix together 2-3 tablespoons of soft brown sugar and 1/2 teaspoon of ground cinnamon. Sprinkle the sugar-cinnamon over the top of each muffin.
Bake for 20-25 minutes, until the muffins are risen and lightly browned. They should spring back when you gently touch them. Remove the muffins from the tin and cool on a wire rack.
It's still pouring with rain and the wind is blowing a gale but the house is filled with the scent of cinnamon and the kitchen is lovely and warm. Actually, it's all rather cosy!
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