Michelle Darmody's Traditional Apple Muffins
You can use native crab apples to make this recipe, or cooking apples also work very well. Both have a lovely tartness that offsets the sweet cinnamon crust. The muffins are the ultimate taste of autumn and the perfect celebration of the noble apple.
SERVES
12
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
20
MINUTES
Ingredients
120ml light olive oil
60ml apple juice
180g light muscovado sugar
2 eggs, lightly beaten
1 small banana, mashed
210g grated cooking apples or crab apples
220g plain flour
1 tsp baking powder
3 tsp powdered cinnamon
½ tsp mixed cake spice
½ tsp powdered nutmeg
20g butter, melted
80g granulated sugar
4 tbsp stewed apple, cooking or crab
Method
Place 12 paper bun cases in a bun tin and set aside.
Preheat your oven to 220ºC/gas mark 7.
Mix the oil, apple juice, muscovado sugar and the two eggs together until combined.
Stir in the mashed banana and grated apple and set aside.
Sieve the flour, baking powder, 1 teaspoon of the cinnamon, cake spice and nutmeg together.
Mix this through the wet ingredients in three parts, until combined.
Spoon the mixture into the twelve bun cases.
Place the tin into the centre of your oven.
Bake for 5 minutes then lower the oven temperature to 180ºC/gas mark 4.
Continue baking for 15 minutes until a skewer comes out clean.
While the buns are baking, melt the 20g of butter.
Mix the 100g of granulated sugar with the remaining 2 teaspoons of powdered cinnamon.
Allow the muffins to cool slightly.
Brush the melted butter over the warm muffins.
Dip the top of each butter coated muffin into the sugar cinnamon mix.
When completely cooled, gently cut the top off each muffin, ensure to keep the coating intact.
Spoon the stewed apple into the dip in each muffin and replace the top to cover them.
