Yummy, when I think about this recipe, I can smell the apple and cinnamon being baked, delicious. This recipe was adapted from the book Le Cordon Bleu of muffins, and for the time being it is one of the best recipes of muffins that I tested. Delicious!
75g self-raising flour
50g all-purpose flour
1/2 tsp baking powder
2/3 tsp ground cinnamon
1/3 tsp ground nutmeg
4 tbsp sugar
50g melted unsalted butter
1 tbsp honey
1 small egg
1 small apple, cored, peeled, chopped
1/4 tsp ground cinnamon to sprinkle
1/2 tsp sugar para to sprinkle
Preheat oven to 180°C. Prepare your ingredients. You will need 6 medium muffin pans. Silicone muffin pans are wonderful to use as they don’t need greasing. Alternatively, line the pans with paper muffin cases.
Sift the flour, baking powder, cinnamon and nutmeg together into a large bowl. The baking powder acts as a raising agent and will help give the muffins a light texture. Stir in the sugar, apples until well combined.
Whisk together the butter, honey, eggs and milk until well combined. Blending the wet ingredients before adding them to the flour mixture makes it easier to evenly combine the two.
Add the milk mixture and the apples to the flour mixture and stir with a large metal spoon until just combined. It is important that the ingredients are only just combined. If the mixture is over-mixed, the cooked muffins will have a tough texture. Spoon the mixture evenly into the muffin pans and sprinkle the sugar and cinnamon misture. Bake the muffins in preheated oven for 20 to 25 minutes or until golden and cooked through. To test if they are cooked, insert a skewer into the centre of one – if it comes out clean, it is ready. Serve warm or at room temperature.