This week I was working on an apple TV shoot and I needed to make a variety of recipes which included apples. So thinking I would kill to birds with one stone so to speak, and to expand on my somewhat limited collection of muffin recipes on this blog, I decided to play around and do an apple and cinnamon one.
Its a classic combination of flavours that works so well and perfect for a breakfast, brunch or with an afternoon cup of tea. I added a hint of orange zest to liven it up.
These are quick and easy to whip up and are light and fluffy. I used Tru Cape red Cripps apples (or Pink Lady’s) – they are the right amount of tart and sweet for baking.
My lucky neighbours were the recipients of most of these and told me today that these are the best muffins they have tasted (I think they are easy to please).
Recipe | makes 12 large muffins – or 16 smaller ones
- 125g butter / 1 stick (room temperature)
- 1 cup of light brown sugar
- zest of an orange
- 1 t cinnamon
- 2 free-range eggs (large) – at room temperature
- 1/2 t vanilla extract
- 1/2 cup milk (125ml)
- 1 3/4 cup flour (220g)
- 2t baking powder
- 1 1/2 cups of apples (peeled and cored) cut into small dice
- 1/2 cup of grated apple with the juice squeezed out
Pre-heat your oven to 180C and line one or 1 12 muffin baking pan with paper liners.
Using an electric mixer beat the butter, orange zest and sugar until fluffy. Add the eggs one at a time ensuring that they are well mixed before adding the next one. Beat further until fluffy. Add the cinnamon. In a separate bowl, sift the flower with the baking powder (I very often sift it twice). Add half the milk to the mix and half the flour and briefly mix until combined. Add the remaining milk and flour and mix. Do not over mix. By hand stir the fruit through the mix. Using an ice cream scoop to ensure uniform quantities, scoop out a dollop into each muffin case. Bake for 25 – 30 minutes and until they are well risen, golden brown and springy to the touch.
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