Weekend Herald - Canvas - - ANNABEL LANGBEIN -

Ready in 40 mins Makes 12 big muffins

150g but­ter 2 eggs 1 cup sugar 1 tsp vanilla ex­tract ¾ cup milk ½ tsp bak­ing soda 250g ap­ples, grated (skin on) 2 cups flour 1 Tbsp bak­ing pow­der 1 Tbsp ground cin­na­mon ½ tsp ground cloves Brown sugar top­ping 60g but­ter, melted ½ cup soft brown sugar, firmly packed ½ cup sliv­ered al­monds or chopped wal­nuts ¼ cup flour 1 tsp ground cin­na­mon Pre­heat oven to 180C fan­bake. Grease 12 muf­fin pans and line with bak­ing pa­per or pa­per cases. Mix brown sugar top­ping in­gre­di­ents in a bowl. Set aside. To make the muffins, melt but­ter in a medium pot or in the mi­crowave, then re­move from heat and whisk in eggs, sugar and vanilla. Com­bine milk and bak­ing soda and add to egg mix with all re­main­ing in­gre­di­ents. Stir to just com­bine (don’t beat or the muffins will be tough and rise un­evenly). Di­vide mix­ture be­tween muf­fin pans then sprin­kle with brown sugar top­ping. Bake un­til the muffins are risen, lightly golden and bounce back when pressed (20 min­utes). Al­low to stand for 10 min­utes be­fore turn­ing out.

Annabel says: Adding ap­ples to the muf­fin mix keeps them moist and a lit­tle crum­ble top­ping on top means they can stand in for dessert as well as a lit­tle treat snack.


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