5 August 2014

Plate Up. Apple and Cinnamon Muffins

I wanted to share this recipe with you a few weeks back, I made these muffins at home in Australia, but time just got away from me and let's be honest I've been too busy with my travel stories to talk about muffins... But now that life has settled down, feast your eyes and hopefully taste buds on these... Apple and cinnamon go together like tea and scones, red wine and chocolate, lamb and mint or seafood and lemon; it's a match made in heaven. These muffins have such a lovely flavour and are so light and fluffy; plus they're guaranteed to make your house smell divine all afternoon. Give these ones a go they're perfect for a breakfast treat, or morning or afternoon tea. I'd make myself another batch except my new London flat doesn't have a very well-stocked kitchen. First thing on the shopping list when I get a job? Cooking implements.

What you'll need
2 cups plain wholemeal flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon plus 1/2 teaspoon for coating the apples
2 cups diced apples (you can use fresh apples or tinned pie apples)
1/2 cup melted butter
1 cup caster sugar
2 eggs
2 teaspoons vanilla extract
1/2 cup milk

What to do
Preheat your oven to 190 degrees Celsius and grease a 12-hole muffin tray. In a medium bowl, sift together the flour, baking powder, salt and cinnamon. Set aside. Coat your apples in cinnamon and also set aside.

In a large bowl, cream together the sugar and butter until lightened in colour; about 3 minutes. Add the eggs one at a time and mix well. Add the vanilla and mix again.

Gently fold the flour mixture into the creamed sugar alternating with the milk. Now add the apples and mix gently. Spoon into your muffin tray and bake in the oven for approximately 30 minutes or until a skewer comes out clean. Leave to cool in the tray slightly then dish them out.

Photo by Krissie.