I go through phases or sessions of mass baking and this time, I was focusing on muffins. Now usually I always try to find healthier alternatives to recipes that use butter in muffins and often or not the results weren’t what I had in mind. So for the time being, I decided to make sure I could make delicious muffins with the original recipe and then once I’ve gotten that down pat, I would make slight alterations.
Apple and Cinnamon Muffins
The recipe I used for this muffin came straight out of a muffin cook book, so you would expect them to be good. Good muffins are soft, fluffy and have a good crumb. That is when you break it open it should be spongy, crumbly, and almost cake like but not quite. So not quite a sponge, but not crumbly like a biscuit. The top however usually nice a rounded with a spongy slightly crispy top skin. Not crunchy or hard. Definitely not hard.
– 2 cups (315g) plain flour,
– 1 cup (220g) sugar or brown sugar (your choice)
– 1 tbs baking powder
– 1 tsp ground cinnamon (add 1 extra tsp if you prefer)
– 1/4 cup (60ml) vegetable oil (I used olive oil in mine)
– 60g unsalted butter melted & cooled
– 2 eggs room temp
– 3/4 cup (180ml) milk
– 1 large red apple, peeled cored, diced (or you can use 2 for added apple goodness)
1. Preheat oven to 180 degrees celsius. Grease or fit paper liners in a standard 12 muffin tray.
2. Sift all the dry ingredients together into a large bowl
3. In another bowl beat all the wet ingredients together
4. Slowly add the dry ingredients to the wet mix until just combined, then fold in the apple pieces. Your batter should be lumpy and slightly watery.
5. Fill the muffin cups 3/4 of the way and bake for 20-25mins until a skewer comes out clean after inserting into the centre.
Extra stuff: Before baking, I crushed some walnuts and mixed it together with cinnamon and sugar to sprinkle over the top. Other things you can do are add more spices with the cinnamon or 1/2 cup of chopped walnuts when adding the apple in. (I added extra apple instead)