If you find yourself with a couple of old apples about your person plus some store-cupboard staples like sugar and flour an egg and some other bits and bobs and find yourself in the mood to bake, please do try these. The best thing about them is the crunchy topping which sets them apart from normal muffins and they make your kitchen smell lush.
Apple & Cinnamon Muffins
Servings: 12 Muffins
Ingredients
For the muffin batter
- 225 grams Self-raising flour
- 1 tsp Bicarbonate of soda
- 150 g Muscovado sugar
- 1 tsp Baking powder
- 2 tsp Cinnamon
- 80 ml Milk of your choice plant based
- 80 ml Sunflower/Vegetable oil
- 1 Egg or Flax egg
- 2 Medium apples any variety
For the crunchy topping
- 2 tbsp Flour
- 50 g Demerara sugar
- 40 g Butter
- 1 tsp Cinnamon
Instructions
- Preheat your oven to 200
- Mix together the sugar, flour, baking powder, bicarbonate of soda, cinnamon and mix until all combined
- Add the oil, egg and milk and stir to combine (don’t use an electric beater or overmix by hand)
- Add the apples chopped and put into 12 muffin cases
- Mix the topping ingredients together and divide evenly between the muffins adding to the tops
- Bake for 15 minutes
