Sunday, 21 November 2010

Apple spice muffins

Tomorrow I shall mainly be baking apple spice muffins.  They’re easy, a piece of cake.

Makes 12ish


  • 250g plain flour
  • 3 tsp baking powder
  • Pinch of salt
  • 1 1/2 tsp cinnamon, 1/4 tsp nutmeg, pinch of ginger, pinch of cloves OR 1 1/2 tsp mixed spice
  • 110g sugar
  • 1 egg
  • 150ml milk
  • 170g chopped apple, chopped into small pieces about 4mmx4mmx10mm approx (eating apples or cooking apples)
  • 90ml corn oil
  • 85g raisins (optional)

Topping: 3tbsp soft brown sugar (or any sugar actually)


  • Oven on to 190 degrees C and put muffin cases in the muffin tin in preparation.
  • In a large bowl sift flour, baking powder, salt and spice and then stir in sugar.
  • In another bowl, beat the egg with a fork, stir in milk, chopped apple and oil. (When chopping the apple I peel and core apple and chop large apple wedges.  I put these in water with a little lemon juice to stop it going brown.  I then weigh the wedges, without lemony water, until I have the right amount and then I chop it.)
  • Pour wet mixture into dry and stir until combined adding raisins during final stirs.  The mixture is very dry/thick which is generally OK as the apple releases moisture when it cooks but if it super difficult to mix then don’t feel bad about adding a little milk or water.
  • Spoon into muffin cases, sprinkle with the topping of sugar and bung in the oven for 20-25 minutes.  These muffins don’t go as brown as some other recipes and if they do then you’ve overcooked them.  They should just be turning a light golden brown when they’re ready.

Once again these muffins freeze very well and straight from the freezer a quick 30 blast in the microwave prepares the muffin to accompany a cup of tea (tea rather than coffee for these muffins).  Alternatively if popped into a lunchbox in the morning the frozen muffin is defrosted by lunchtime.

1 comment:

Nidhi said...

Thanks for sharing .