So apple-picking season is over, are you tired of them yet? Why not turn them into something different, like these light, sweet muffins?
This is probably the recipe that started my baking kick. I had an apple lying around and it was getting a little old, but I didn’t want to throw it away. A little light bulb went on it my head and then poof, muffins! This recipe works equally well with firm, fresh apples.
- Flour 2 cups 500 ml
- Baking powder 2 tsp 10 ml
- White granulated sugar 1 cup 250 ml
- Cinnamon ½ tsp 3 ml
- Salt ½ tsp 3 ml
- Milk 1 cup 250 ml
- Egg, beaten 1
- Butter, melted ¼ cup 55 g
- Fruit juice of your choice ½ cup 125 ml
(I like using orange juice)
- Apple, peeled and chopped or pureed 1
or apple sauce 1 cup 250 ml
- Preheat your oven to 400°F / 200°C.
- Grease your muffin molds or use silicone mold.
- In a large bowl, combine the flour, baking powder, sugar, cinnamon and salt.
- In a separate bowl combine the milk, egg, butter and juice.
- Add the milk mixture to the dry ingredients and stir until well combined. Don’t over-mix it though, a lumpy batter is good.
- Add the apple and stir until just combined.
- Bake for 20 minutes or until an inserted toothpick comes out with no more than a few crumbs on it.
Try these with the crispy crumble-like cinnamon topping from my Blueberry Crumble Muffin recipe, it’s works great with these!
Makes about 12 mufins. These are great warm or cold, and with or without ice cream – enjoy! If you want to keep these for more than a week, make sure to refrigerate them.