A really lovely tasting muffin that’s delicious warm or cold.
Very easy to make and great for a lunch box.
- Difficulty level: easy
- Makes: 12
- Baking Dish: a 12-hole muffin pan lined with muffin patties
- Temp: 190C (175C for fan force)
- Prep time: 10 mins
- Cooking time: 18-20 mins
125g melted butter
2 green apples cored and finely chopped (leave skin on)
1 1/2 teaspoons of cinnamon
250g (2 cups) plain flour
160g (just under 1 cup) The Sugar Breakup Dextrose
50g (5 tablespoons) cornflour
1 tablespoon baking powder
1 teaspoon vanilla essence
1/2 teaspoon salt
2 lightly beaten eggs
This is easy
- Preheat the oven to 190C.
- Line the 12-hole tray with the muffin patties
- Put half of the butter into a heavy based saucepan. Place the chopped apple and gently cook for 10 mins. Stir occasionally to make sure nothing sticks and the apples are well coated in butter.
- After 10mins turn the heat off, add the cinnamon powder, mix together and leave it for 5mins to cool.
- In a large bowl sift the plain flour, dextrose, cornflour, salt and baking powder.
- In another bowl mix together the remainder of the melted butter, cooled apple mix, eggs, vanilla essence and buttermilk.
- Add the wet ingredients to the dry ingredients and just barely mix it. You only want it to just combine.
- Spoon evenly into the patties and bake for 18-20mins. Check them at the 15min mark.
- Leave the muffins in the baking tin for 10mins when cooling and then turn onto a wire rack.
- Make sure the melted butter you add to the wet mix is just melted. If it’s too hot it will cook the eggs.
- For this recipe a single layer of muffin patties works well
- You can use red apples
- Can be eaten hot or cold