Apple and Cinnamon Muffins

Wednesday, 20 February 2013

I don't even remember tearing this recipe out of a magazine, it's been sitting on my shelf in my to-make folder for so long.  Why has it taken me so long to make these?  Well, I have a confession.  I actually don't really like fruit in things.  While I know I'm not alone in this, I do recognise that I am in quite a minority.  You'd never catch me eating a slice of fruit loaf.  I always ask for just custard at Christmas dinner when everyone else is opting for pudding.  I'm the annoying person who only eats the topping off a crumble.  I don't even like the sweet nan bread that has raisins in it (don't get me started on raisins).

I love fruit.  I just don't like the texture of it once it goes soggy, which is what happens when you bake it.  Dried raisins are nice - I have very fond memories of little red Sunkist raisin boxes being terribly exciting and delicious.  Raisins in cakes that swell up and absorb moisture...  I can't even talk about them.  (Side note: biting in to what you believe to be a chocolate chip cookie, only to discover it's a raisin cookie?  Very high up on my list of disappointing things in life.)

So, these muffins.  First of all, they use oil rather than butter.  People who are more experienced and knowledgeable than I am will have a whole host of reasons as to why this is a good substitution, but I'm old-fashioned and a big fan of butter and this just didn't sit right with me.  They didn't seem any lighter or more moist than if I'd made them with butter, which I presume is the aim of the oil game?  I also wasn't taken by the chopped up almonds mixed into the batter but that's very much a personal preference based on which textures you like paired together.  I'm not going to comment on the apple side of things because it would be unfair, knowing going into it that I'm not the greatest fan of fruit in things.  Family members who tried them liked the apple, though, and the cinnamon was delicious.

Next time I think I'll use butter rather than oil, omit the almonds altogether as well as the topping and see what happens!

Apple and Cinnamon Muffins
(Source: Nigella Lawson, in You Magazine December 2010)
Yield: 10 medium-sized muffins

for the muffins
2 eating apples (I used 4 tiny ones)
250g plain flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
125g light brown sugar
125ml honey
60ml runny natural yogurt
125ml flavourless vegetable oil
2 large eggs
35g unblanched almonds, chopped

for the topping (optional)
30g unblanched almonds, chopped
4 teaspoons light brown sugar
1 teaspoon ground cinnamon


+ Pre-heat the oven to 200C.
+ Line your muffin tin with paper cases.

1. Peel and core the apples, then dice them (about 1cm, but as Nigella insists - don't measure them, unless you find that kind of thing fun!) and put to one side.
2. Measure out the flour, baking powder and 1 teaspoon of cinnamon in a bowl, and set to one side.
3. Whisk together the brown sugar, honey, yogurt, vegetable oil and eggs in another bowl.
4. Chop the almonds roughly and add half of them to the flour mixture, placing the other half in a small bowl with the second teaspoon of ground cinnamon and the four extra teaspoons of brown sugar.  This is your topping, if you're choosing to make some!
5. Fold your wet ingredients into your dry ingredients, and then add the apple and stir to combine.  A lumpy mixture is a good thing when it comes to muffins as it makes them lighter, so don't over-beat!
6. Spoon your mixture into the waiting cases, and top with your topping mixture if you're using it.
7. Place on the middle shelf of the oven and bake for approximately twenty minutes, until they're risen and golden.
8. Remove from the oven and leave to stand for five minutes, before transferring to a wire rack and allowing to cool completely.


Post a Comment


© 2012-2014 The Perfectionist All rights reserved.

Design by Blog Milk Powered by Blogger