Apple and Cinnamon Muffins
Makes: 10-14 (depending on a case sizes)
360 g self-raising flour
200-220 g caster sugar
70 g butter, melted
300 ml milk
1½ tsp baking powder
1/2 tsp baking soda
pinch of salt
1 egg, lightly whisked
1/2 tsp vanilla essence
2 medium size apples, pelled and cut into small cubes
1 flat tsp cinnamon
2 tbsp sugar
2 tbsp water
muffin cases and muffin tin
Preheat the oven to 170°C. Place paper cases in muffin tin.
In small pan place cubed apples, cinnamon and 2 tbsp of sugar and water. Simmer gently for 5 minutes, stir occasionally. Set aside to cool.
In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt. In separate bowl place milk, egg, vanilla essence and gently whisk with a handheld electric whisk. Then slowly pour into the flour mixture and beat on slow speed. Add melted butter and beat until incorporated. Stir in gently half of the apple and cinnamon mixture.
Spoon the mixture into the paper cases until two-thirds full and sprinkle remaining apple and cinnamon mixture over each one. Bake for 20-25 minutes, on the middle shelf of the oven, until golden brown.
Cool muffins on a wire rack and