Bramley, Cinnamon and Walnut Muffins
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Preparation time: 20 minutes |
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Cooking time: 25 minutes |
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Serves:12 |
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Ingredients |
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300g self-raising flour 2tsp baking powder 1tsp ground cinnamon 75g golden granulated sugar 50g chopped walnuts 2 Bramley apples, around 450g 2 medium eggs 200ml semi-skimmed milk 75g butter, melted and cooled |
1 Preheat the oven to 200°C (180ºC fan oven) gas mark 6. Line a 12-hole muffin tin with muffin paper cases.
2 Sift the flour, baking powder and cinnamon into a bowl, add the sugar and walnuts.
3 Peel and core the apples, then dice and add to the dry ingredients.
4 Beat the eggs and milk together, then add to the bowl with the butter. Use a large metal spoon to quickly fold all the ingredients together. Don’t overmix or beat the mixture or the muffins will have a heavy texture when baked.
5 Spoon the mixture evenly among the paper cases, then bake in the oven for 25minutes until golden and firm. A skewer inserted into the centre will come out clean when they’re ready. Cool on a wire rack before serving warm or cold.
