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Apple Cinnamon Muffins
These simple apple muffins are perfect for using up old apples. We often double this recipe and make between 12-18 as they freeze so well.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12
Ingredients
- 200 g or 7oz plain flour
- 100 g or 3.5 oz caster sugar
- 50 g or 2 oz brown sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon of ground cinnamon
- 90 ml milk
- 80 ml vegetable oil
- 1 large egg beaten
- 5 drops vanilla extract
- 2 large apples - peeled cored and chopped
Instructions
Preheat oven to 200 C, 400F which is Gas 6 and add paper cases to muffin tray. We use silicone trays so don't need to add lining paper or miffin cases, but we do use a cake release spray.
- Measure out your dry ingredients in a large mixing bowl.
Add milk, oil, egg and vanilla. Stir until just combined It is OK for it to be lumpy.
- Gently fold in chopped apples and spoon mixture in muffin cups.
Bake for 20 minutes or until golden brown on top. You want a wooden skewer to come out clean without cake mix on it.
Place on a wire rack and see if you can wait till they cool before you eat them!
Recipe Notes
Storage
These apple cinnamon muffins will be kept for 4 days in an air-tight tin.
They can be frozen of the day of baking once cool and must be defrosted before being eaten (they defrost brilliantly in a lunch box).
Substitutions
- Milk: Any milk or milk alternative can be used, (soy milk, almond milk, rice milk)
- Vegtable oil: This can be substituted for melted butter or any mild flavoured oil.
- Brown sugar: This can be substituted with any granulated sugar.