Muffins will be back in fashion again; hard to believe, but it will happen. When it does these muffins should go near the top of your ‘muffins to make’ list. Packed full of cubes of slightly crisp apple, these rich and spiced muffins are a delicious and very easy thing to make for morning tea or a weekend breakfast.
Apple muffins (Good Food, p. 126)
4 medium apples, peeled and diced
1 cup brown sugar
100g butter, melted
1 teaspoon vanilla
2 cups flour
1 1/2 teaspoon baking soda
2 teaspoon cinnamon
Put the apples and brown sugar in a large mixing bowl and toss to combine. In a smaller bowl whisk together the melted butter, eggs and vanilla and then stir into the apple and sugar. Sift the flour, baking soda and cinnamon into the bowl on top of this mixture and fold together very lightly; try not to over mix as it doesn’t need to be smooth. Spoon into a greased muffin tray and bake at 160°C for 30 minutes until golden on top. Muffins freeze incredibly well: wait until they have cooled and then pop into a freezer bag. A muffin removed from the freezer before you head to work will be thawed in time for morning tea.
This is an exceptionally moist and delicious muffin and a recipe I’d basically given up trying to find! A few years ago I ate an Apple & Raisin Muffin in a Thorndon cafe and it was so good I cheekily asked for the recipe, only to be told that it was based on a Lois Daish recipe. I scoured the recipe books at the Wellington City Library and online but couldn’t find it. So you can imagine my delight when I saw this in your index! Hallelujah! What makes this so good is the large proportion of apple to a small amount of batter just to hold it together. Brilliant.
That’s wonderful! There’s nothing better than tracking down a long-searched for recipe