Wednesday, March 21, 2012

Apple Muffins

Autumn is the time when new season apples appear in store. They are very affordable, and deliciously crisp.
This recipe makes 12 regular or 6 regular and 8 mini muffins
300g organic plain flour
1 tbs baking powder
2 tsp Herbies Cassia (baker’s cinnamon)
150g firmly packed brown sugar
2 medium Granny Smith or Red Delicious apples, cored, peeled and finely chopped
125g sultanas
125g butter melted and cooled
2 free-range eggs, lightly whisked
185mls (3/4 cup) milk
1. Preheat oven to 180°C. Grease the muffin pans with olive oil spray or a little melted butter, or use paper cases.
2. Sift the plain flour, baking powder and cassia together into a large bowl. Stir in the brown sugar, apples and sultanas until well combined.
3. Whisk together the butter, eggs and milk until well combined.
4. Add the liquid mixture to the flour mixture and stir with a large spoon until just combined. DO NOT over mix. If the mixture is over-mixed, the cooked muffins will come out tough.
5. Spoon the mixture evenly into the muffin pans.
6. Bake the muffins in preheated oven for 20 minutes or until golden and cooked through. To test if they are cooked, insert a skewer into the centre of one - if it comes out clean, it is ready, if not, bake for a little longer before testing again. 
7. When cooked, remove from oven and stand for 2-3 minutes before turning onto a wire rack. Serve warm or at room temperature. Store in an airtight container for up to 1 day. Or freeze wrapped individually for a sweet treat.

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