Apple and cinnamon muffins
These muffins are light and fluffy and perfect for a week end brunch or tea.
| Recipe By: | Sam Linsell |
| Serves: | Makes 12 large muffins, or 16 smaller ones. |
| Cooking Time: | 25 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 125g butter, at room temperature
- 600 g light brown sugar
- zest of an orange
- 1 cinnamon stick
- 6 large free-range eggs, separated
- 2 tsp vanilla extract
- 1,5 L milk
- 500 g flour
- 2 tsp baking powder
- 190ml apple, peeled, cored and chopped
- 125ml grated apple with the juice squeezed out
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Cooking Instructions
- Pre-heat your oven to 180oC, and grease or line a 12 muffin baking pan with paper liners.
- Using an electric mixer beat the butter, orange zest and sugar until fluffy. Add the eggs one at a time ensuring that they are well mixed before adding the next one. Beat further until fluffy. Add the cinnamon.
- In a separate bowl, sift the flour with the baking powder. Alternating between the milk and the flour, add this to the mixing bowl in stages until all combined. Do not over mix.
- By hand stir all the fruit through the mix. Using an ice cream scoop to ensure uniform quantities, scoop out a dollop into each muffin case.
- Bake for 25 to 30 minutes and until they are well risen, golden brown and springy to the touch.
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