This morning I baked some apple muffins, and I declare them to be good. The recipe keeps evolving based on what I have to hand, so this is today’s version. The chestnut flour, which I used (a) because I didn’t have quite enough self-raising and I’d already weighed it out and (b) because I happen to have chestnut flour in the baking cupboard, is by no means essential. It makes for a heavier, cakier muffin mix that supports the uncooked apple quite well, and it gives an ever so slightly grainier texture and a non-sugary sweetness that I like. In any case, these are supposed to be breakfast muffins so the whole thing works for me!
- 225g self-raising flour (or, 275g self raising flour)
- 50g chestnut flour (if going for the full sr above, skip the chestnut)
- 40z brown sugar
- 1/2 tsp cinnamon
- 125ml buttermilk (or, regular milk, which for me would be semi)
- 125ml vegetable oil
- 1 egg
- 2-4 eating apples, depending on size and your own preference as to how apple-y you like things.
Pre-heat the oven to 200C/350F and line up 12 muffin cases.
Peel, core and chop the apples up small. Mix the flour(s) and cinnamon in a bowl. Add the apples and stir a bit. In a separate bowl, put the sugar, milk, oil and egg, and whisk to combine. Add the wet ingredients to the dry ingredients and mix until just combined. If you’re using the chestnut flour, the batter will be that little bit stiffer – it’s fine.
Fill the muffin cases with batter. They won’t rise much, so 3/4 full muffin cases will be 1/4 empty of muffin. 😦
Bake in the middle of the pre-heated oven for 15-20 minutes, depending on how fierce your oven is. Mine is fierce and uneven so they went in for 10 min, then I turned the baking tray around and they went back in for another 5 min. They’re done when you stick a sharp knife, toothpick or cocktail stick in and it comes out clear of batter.