Sunday, May 23, 2010
SO MANY APPLES!!
I overbought (?) apples last week, every time I went to the shops I came out with another bag of apples - not sure why, I don't even think I ate any of them!!! Anyway the glut had to be used, and I turned to Nigella (as I often do!!) and decided to alter her Pear and Ginger Muffins to make Apple and Cinnamon Muffins. They weren't the nicest muffins that ever came out of my oven, but they were nice. With a bit of tweaking the should be really good. Next time I will use some wholemeal flour (somehow the apples call for a healthier option) and I think I will grate the apples, rather than chop them - which I think will improve the texture.
You may notice that I only used three apples in the muffins - I now have the awful job of uprooting the juicer from the back of the "everything I can't bare to throw away" cupboard!!!
An ice-cream scoop is really handy for measuring muffins into their paper cases.
Apple and Cinnamon Muffins
250g plain flour (or 100g wholemeal and 150 g plain flour)
2 tsp baking powder
150g caster sugar
75g light brown sugar
1 1/2 tsp cinnamon
142 ml sour cream (or 150ml if handier)
125ml sunflower oil
15ml honey or maple syrup
2 large eggs
3 apples - roughly grated
Preheat oven to 200 C
Line 12 muffin tin with muffin papers
Mix flour, baking powder, the sugars and cinnamon in a bowl.
Whisk the sour cream, oil, honey and eggs in another bowl (or measuring jug)
Fold wet ingredients into the day ones.
Mix in the apple, then divide the mixture evenly between the muffin cases.
Bake for 20 minutes, until a skewer comes out clean.
Remove to a wire rack.