These muffins will be a delicious treat for any time of the day and make the perfect “on the run” breakfast. You can quite happily add a handful of nuts to this muffin recipe instead of just sprinkling them over the top to add a little something extra. Muffins keep well in an airtight container and it’s best to make any muffin recipe with paper inserts, they’re just easier to store that way.
What you need
310g self-raising flour
180g caster sugar
125g soft brown sugar
2 teaspoons ground cinnamon
400g can pie apple
150g unsalted butter, melted and cooled
60g walnuts, finely chopped
1 teaspoon vanilla essence
Preheat oven to moderately hot 200 degrees celsius. Lightly grease 12 regular muffin holes.
Place the pie apples in a bowl and lightly break up with a knife.
Sift the flour and cinnamon into a bolw and add the sugar. Make a well in the cetre.
Whisk together the milk, eggs and vanilla in a jug and pour into the well. Add melted butter.
Fold the mixture gently until just combined. Add the pie apples and gently stir through. Do not
over mix – the batter should be lumpy.
Fill each muffin hole/paper cup with the mixture and sprinkle with walnuts. Bake for 20 – 25 minutes.
Allow to cool for a couple of minutes, then gently loosen each muffin and transfer to a wire rack.
Close all the windows while you are baking these or you will have the neighbourhood kids knocking on the doors! You might want to try the cheese muffins as well, they are really great.