27 Sep 2013

Apple and Cinnamon Muffins

The lonely old apple tree in our back garden bore three apples this year. Three apples edible for human consumption. The rest were food for magpies, blackbirds, finches and all manner of feathered foragers.

What do I do with three slightly tangy home-grown apples? That was the question. It was a toss up between an apple crumble and apple muffins.  Given that I have a muffin monster in the house, the poor crumble did not stand a chance.

So I ended up baking a batch of apple and cinammon muffins. Here's how.

The ingredients:
- 250 grams plain flour
- 3 tspn baking powder
- 125 grams granulated white sugar
- 1/2 tspn salt
- 2 tspn powered cinnamon
- 2 eggs,  lightly beaten
- 125 ml milk
- 50 grams melted margarine
- 2 tbspn cooking oil. I used sunflower oil
- 250 grams edible apples - peeled,  cored and diced into chunks of around a centimetre each

To make some cinnamon sugar, mix together:
- 1 tbspn cinnamon 
- 2 tbspn demerara sugar

All the dry ingredients got sifted together - the flour, the baking powder, the salt, the sugar, and the all important cinnamon. The oil got added to the beaten eggs, the milk to the melted butter. The wet ingredients got dunked into the dry ones and everything got gently mixed together. In went the apple chunks followed by another gentle mix.

The mix got divided into 12 muffin cases that were lining a muffin tin. Each blob of batter got a generous sprinkling of cinnamon sugar on top. The muffins were baked at 180 degrees for about half an hour. 

I did try to let them cool on a rack before everyone tucked in. This turned out to be an almost impossible task. The aroma of baked apples and cinnamon was just too much to resist. The sticky spiced-sugar topping just added to the lure.

I have a photo of my apple-cinnamon muffins. I wish there was a way to capture the aroma in my blog as well.

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