Apple and Cinnamon Muffins

It was the middle of summer when we discovered this recipe – and we feel a little bit odd about that – in truth these delicious Apple and Cinnamon Muffins are more of an autumnal treat. However, when you find something this tasty, it’s hard not to tell everyone you know about it!

The recipe came from one of our favourite Caithness recipe books – Patchwork Pleasures Caithness – and it’s very easy to use it to make 18 more-ish muffins in a hurry!

It uses 2 large eating apples (3 if the apples are on the peedie side) and a good dose of wholemeal flour, so the finished muffins could be described as being a little bit good for you – I took this as my justification for eating 3 at once!

I chopped the apples quite finely, and the chunks dissolved into the final muffin, leaving a beautiful apple taste. You may wish to experiment with larger apple chunks though for the occasional fruity surprise throughout each muffin.

Also – the sprinkling of cinnamon and demerara sugar on the top is a deliciously crunchy final touch – so make sure you don’t forget to add the topping before the muffin tray goes in the oven…

Ingredients

• 6 oz / 170g / 1 cup of plain wholemeal flour
• 5 oz / 142g / ¾ cup of plain white flour
• 3 teaspoon of baking powder
• A pinch of salt
• 2 teaspoon of ground cinnamon
• 3 oz / 85g / ½ cup of caster sugar
• 2 large or 3 smaller eating apples peeled, cored and chopped
• 8 fl oz / 237ml / 1 cup of milk
• 2 eggs beaten
• 4 oz / 113g / ½ cup of butter melted

For the topping:

• 2 tablespoon of demerara sugar
• 1 teaspoon of ground cinnamon

Method

1. Preheat your oven to 200° C / 180° C in a fan oven / gas mark 6.

2. Prepare your muffin tray(s) with 18 paper cases.

3. Sieve the plain flour and the wholemeal flour, the baking powder, salt and the cinnamon into large bowl.

4. Stir in the caster sugar and the chopped apples.

5. Pour the milk, beaten eggs and melted butter in a separate bowl and whisk.

6. Add the wet ingredients to the dry ingredients and gently combine. Try not to over-mix.

7. Divide the muffin mixture equally between the 18 paper cases.

8. Mix the demerara sugar and cinnamon together for the topping.

9. Sprinkle evenly across the top of all the muffins.

10. Put the muffin tray(s) in the oven and bake for 20-25 minutes until risen and golden.

At the end of cooking, your kitchen will smell beautiful, and members of the household will gather at its door!

Now the Apple and Cinnamon Muffins can be eaten straight away or they are just as good when they have cooled down a little. However, we also enjoyed the muffins the following day, warmed and with a scoop of ice cream.

By Magnus Dixon
Orkney and Shetland enthusiast, family man, loves walks, likes animals, terrible at sports, dire taste in music, adores audiobooks and films, eats a little too much for his own good.

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