Melted butter or margarine (optional), for greasing
300g (2 cups) plain flour
1 tbs baking powder
2 tsp ground cinnamon
150g (3/4 cup, firmly packed) brown sugar
2 medium (about 375g) Granny Smith apples, cored, peeled, chopped
125g (3/4 cup) seedless raisins
125g butter or margarine, melted, cooled
2 eggs, lightly whisked
185mls (3/4 cup) milk
300g (2 cups) plain flour
1 tbs baking powder
2 tsp ground cinnamon
150g (3/4 cup, firmly packed) brown sugar
2 medium (about 375g) Granny Smith apples, cored, peeled, chopped
125g (3/4 cup) seedless raisins
125g butter or margarine, melted, cooled
2 eggs, lightly whisked
185mls (3/4 cup) milk
METHOD
Preheat oven to 180°C, brush 12 medium muffin pans with the melted butter or margarine to lightly grease, or line the pans with paper muffin cases.
Sift the plain flour, baking powder and cinnamon together into a large bowl.
Sift the plain flour, baking powder and cinnamon together into a large bowl.
Stir in the brown sugar, apples and raisins until well combined.
Whisk together the butter or margarine, eggs and milk until well combined.
Add the milk mixture to the flour mixture and stir with a large metal spoon until just combined (don't overmix!).
Spoon the mixture evenly into the muffin pans.
Bake the muffins in preheated oven for 20 minutes or until golden and cooked through.
Whisk together the butter or margarine, eggs and milk until well combined.
Add the milk mixture to the flour mixture and stir with a large metal spoon until just combined (don't overmix!).
Spoon the mixture evenly into the muffin pans.
Bake the muffins in preheated oven for 20 minutes or until golden and cooked through.
Serve warm or at room temperature.
VARIATIONS
Blueberry Muffins: replace apple and raisins with 300g fresh or frozen blueberries, and replace milk with buttermilk.
SERVINGS
12
SOURCE
No comments:
Post a Comment