Apple and cinnamon muffins
AUTUMN is a great time to make these muffins as there always seems to be someone giving away apples from their tree.
If using baking apples add a little extra sugar to combat sourness.
To ensure rising it’s best to keep the wet and dry ingredients separate until ready to mix into batter and bake. Although these muffins taste great the heavy apple mixture may prevent a perfect rise.
200g self raising flour
1tsp baking powder
200g caster sugar or natural sweetener equivalent
5 large apples
175ml milk, cows or soya 125ml vegetable oil
90g digestive biscuits
50g ginger biscuits
35g butter melted
Deep muffin cases
Heat oven to 170°C.
Fill the muffin tray with paper muffin cases.
Peel the skin off the apples and remove the core.
Chop the apples into small chunks and put into a pan containing just enough water to cover the apples, add 50g of sugar and simmer.
When soft taste the apple mixture to check for sweetness, adjust to your taste and stir in the cinnamon, set aside to cool down.
In a bowl, crush the biscuits and stir in the melted butter.
Sift the flour and baking powder into another bowl and stir in the remaining 150g of sugar.
Crack the eggs into a large measuring jug and whisk, add the milk and vegetable oil.
Gradually fold this into the flour to form a batter, carefully stir in the apple puree.
Divide the mixture between the paper muffin cases and top each with the biscuit mix.
Bake for 25 minutes or until golden, try not to open the oven door during this time.
When cooked, leave to stand in the tray for a few minutes before transferring to a wire rack to cool and enjoy!
Apples are packed with Vitamin C and potassium as well as being high in NSP dietary fibre and cinnamon is a good source for calcium, carotene and potassium.
Lesley and her husband, Roberto, own Roberto’s Italian on Ocean Plaza, she is also studying for a nutrition & health degree at Edge Hill University.
Find more of Lesley’s recipes on Twitter: @LYatesNutrition