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Wednesday, August 28, 2013

Fresh Apple Cinnamon Muffins

I'm off of sweet sweets with this pregnancy. Well only marginally. The girls wanted to bake cupcakes and cookies, but this, I thought, was a good compromise. Easy to make. Not too sweet (does not call for loads of sugar). Easy for the girls to help and they are a kid perfect size. The recipe says it makes 12 but I only managed to get 10. Still - I am making another batch tomorrow. Oh - I also left out the nuts. 

What You'll Need:
  • 1/2 cups all-purpose flour (180 grams)
  • 1/3 cup sugar (75 grams) 
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon, divided
  • 1/2 teaspoon salt
  • egg
  • 1/2 cup milk (120 ml) 
  • apple, peeled, cored, and finely chopped
  • 4 tablespoons (1/4 cup) butter, melted
  • 1/3 cup chopped nuts (walnuts or pecans)
  • 1/4 cup packed brown sugar (50 grams) 
What To Do:
  1. Preheat oven to 375 degrees F (190 C/170C fan assisted). Coat a 12-cup muffin tin with cooking spray or lines with muffin/cake liners.
  2. In a large bowl, combine flour, sugar, baking powder, 1/2 teaspoon cinnamon, and the salt.
  3. In a medium bowl, beat together the egg and milk. Stir in chopped apple and melted butter. Add all at once to flour mixture; stir just until mixed (batter will be very stiff).
  4. Spoon into prepared muffin tin, filling each cup about two-thirds full. Mix chopped nuts, brown sugar, and remaining cinnamon to make topping; sprinkle evenly over muffins.
  5. Bake 15 to 20 minutes. Remove from pan immediately and serve warm.

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