Apple Spice Muffins

Due to me visiting my parents this past week, I did a lot more cooking than design projects… This is one of the recipes I made this week whilst staying with them.

We had a lot of cooking apples in the shed – hurrah for apple trees! – so we decided to make some stewed apple (some thing I’ve always loved since my childhood… It makes for a wonderful topping on plain yoghurt).  As we had a lot of the stewed apple ready, I decided to experiment a bit with a muffin recipe, and put some  apple into the middle of a muffin before baking.

Apple Spice Muffins

Apple Spice Muffins (makes 10)

280g self raising flour

110g granulated sugar

1 1/2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/2 tsp mixed spice

70g raisins

(3 fl oz) vegetable or sunflower oil*

(8 fl oz) milk*

1 egg

5 tbsps stewed apple

* I use vegetable oil and soya milk to reduce the fat content, and make them more healthy than they aready are…

1.  Preheat oven to 180’C and prepare muffin tin (either use cases, or use a non-stick muffin tin, otherwise the muffins may stick when trying to take them out after baking).

2.  Place flour, sugar, baking powder, salt and spices into a bowl and mix together.  Add raisons and make sure raisons are mixed and covered with dry ingredients.

3.  Measure out the oil and milk into a jug, add the egg and beat lightly.

5.  Add wet ingredients to dry, and mix carefully (muffin mixture should only be stirred round approximately 8 times, so that it doesn’t become too heavy a mixture).

6.  Spoon a small amount of each mixture into the bottom of the cases / muffin tins, being careful to make sure that the bottom of the case is completely covered.

7.  Puree 5 tablespoons of stewed apple in a blender (or use a potato masher if you don’t have a blender).  Add a desert-spoonful of the apple to each case.

8.  Finish spooning out the rest of the mixture equally on top of the apple.  Do not press down, as the mixture will naturally spread to the sides and cover the apple underneath whilst baking.

9.  Put in the oven for 20 – 25 minutes (until golden brown and crisp to touch on top), and then let cool for 10 mins before turning out onto a wire rack.

These muffins are best eaten fresh, but can be frozen, or kept in a sealed container in a cool place for 2 – 3 days.  You could also top the muffins with a small amount of oats and brown sugar for decoration.

When cutting open the muffin, you should be able to see a line in the middle of apple (unfortunately my photo isn’t particularly good, but you can see some of it on the right-hand side of the muffin…).

These are perfect for breakfast or for a daytime snack on the go.

Enjoy!

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