Ap­ple and cin­na­mon muffins

Southport Visiter - - For The Family -

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.

Ingredients:

200g self rais­ing flour

1tsp baking pow­der

200g caster sugar or nat­u­ral sweet­ener equiv­a­lent

5 large ap­ples

2tsp cin­na­mon

175ml milk, cows or soya 125ml veg­etable oil

2 eggs

90g di­ges­tive biscuits

50g gin­ger biscuits

35g but­ter melted

Deep muf­fin cases

Method:

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!

Chefs note:

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

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