Friday, August 15, 2008

Apple and Cinnamon Muffins

Try making these spicy fruit muffins for a delicious weekend breakfast. Recipe makes 12 muffins.


2 cups self-rising (raising) flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/3 cup light brown sugar
2 large eggs
2 ounces (50 g) unsalted butter, melted
1 large Granny Smith apple, peeled, cored and grated
1 teaspoon vanilla flavoring essence
1/3 cup seedless raisins
1/4 cup milk


1. Preheat oven to 375 degrees F (190 degrees C). Thoroughly grease 12 muffin tins, or put 12 muffin paper cases on a baking tray.
2. In a mixing bowl, sift together the flour, cinnamon and baking powder.
3. In a separate mixing bowl, beat together the sugar and eggs with an electric mixer or rotary beater. Stir in the melted butter, grated apple and vanilla with a wooden spoon. Add the raisins and milk; stir until combined.
4. Using a large metal spoon, carefully fold in the flour mixture. Be careful not to over-mix. Spoon into the prepared tins or paper cases. Bake for 15-20 minutes, or until the muffins are well risen and golden brown.
5. Turn out onto a wire rack to cool slightly. Serve while warm with orange marmalade or apricot jam.

Tip: For a more wholesome muffin, replace half the flour with wholemeal self-rising (raising) flour. These muffins will keep fresh for up to 3 days if stored in an airtight container in the refrigerator. You can freeze the muffins in sealed freezer bags for up to 3 months. To use, thaw at room temperature for 1-2 hours, or defrost in a microwave oven.

No comments: