Easy to make, nourishing and moorish
I am deeply grateful for the abundance of delicious apples growing in my garden this season. Many friends also donated apples that had fallen off their trees and we have loads of apples crying out for being eaten. Some of them are a bit bruised and brown, but still perfect to bake with.
I love how healthy they are (compared to most other cakes) and feels super nourishing, perfect for picnics, packed lunches and a delicious snack!
Texture is perfect and so easy to make. Thank you! –Tathy from Brazil
A note on oven use; many recipes ask you to turn the oven on at the start. I think this is a waste of electricity, as the oven heats up faster than mixing ingredients. I recommend you turn it on when the batter is nearly ready. Today I also baked bread and timed the bakes to use the oven heat, saving even more energy!
I found this recipe, from Great British Chefs, when I was looking for ways to use loads of apples!
Apple Muffins
Ingredients
225g plain flour
3 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
100g caster sugar
1 egg
150ml milk
3 tbsp rapeseed oil
40g butter
200g apples, any kind will do. Perfect time to use up those fallen from a tree or forgotten in the fruit bowl!
Coconut sugar or dark brown sugar, to sprinkle on top
Directions
Prepare a muffin tray with 12 muffin cases.
In a large bowl, sift together flour, baking powder, salt, cinnamon, nutmeg, ginger, and sugar.
Peel, core, and dice the apples. In a separate bowl, beat the egg and stir in the milk. Add the oil and melted butter, and stir in the diced apple.
Turn on the oven to 180 degrees C, fan setting.
Add the wet mixture to the dry and combine well.
Spoon the mixture into the muffin cases and sprinkle the tops with brown sugar.
Bake in the oven for 20 minutes until lightly brown. The apple muffins should spring back if you press the top. Allow to cool slightly before eating. Enjoy!
