Apple and Cinnamon Muffins

Apple and Cinnamon Muffins 550

Apple and Cinnamon Muffins

Makes: 10-14 (depending on a case sizes)

Ingredients:
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

…enjoy!

Advertisements

Raspberry, White Chocolate & Macadamia Nuts Muffins

Raspberry, White Chocolate & Macadamia Nuts Muffins

Happy Birthday To Me!!!

Raspberry, White Chocolate & Macadamia Nuts Muffins

Makes: 10-14 (depending on a case sizes)
Ingredients:

300 g self-raising flour
150 g caster sugar
70 g butter, melted
200 ml buttermilk
1 egg, lightly whisked
1/2 tsp vanilla essence
80 g macadamia nuts, coarsely chopped
80-100 g fresh raspberries, halved
100 g white chocolate, coarsely chopped
muffins cases and muffin tin

Preheat the oven to 200°C. Place paper cases in muffin tin. I always double line with paper cases.

In a large mixing bowl, combine flour, sugar, white chocolate and macadamia nuts. In separate bowl place buttermilk, 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 all raspberries and spoon the mixture into the paper cases until two-thirds full. Bake for 20-25 minutes, until golden brown.
Cool muffins on a wire rack.

Enjoy.

Maple syrup and Pecan Muffins

Maple syrup and Pecan Muffins

Maple syrup and Pecan Muffins

Ingredients:

350 g plain flour
150 g caster sugar
70 g butter, melted
350 ml milk
100 – 120 ml maple syrup
1/2 tsp salt
1 1/2 tsp baking powder
1/2 baking soda
1 egg
1 tsp vanilla essence
200 g pecan nuts, chopped and 12-14 halves to decorate
muffins cases and muffin tin

Preheat the oven to 170 C. Place paper cases in muffin tin. I always double line with paper cases.

In a large mixing bowl, combine flour, sugar, salt, baking powder and baking soda. In separate bowl place milk, egg and 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 all the chopped pecans and 3/4 maple syrup, reserving some for drizzling over the top of the muffins.
Spoon the mixture into the paper cases until two-thirds full. Place a pecan half in the centre of each muffin and drizzle remaining maple syrup over the top. Bake for 20-25 minutes, until golden brown.
Cool muffins on a wire rack.
Enjoy.