Apple muffin

Ingredients:

(makes 12 muffins using tall muffin cases, or 13 using short cases)

280g cake flour (original recipe plain flour)

3 tsp baking powder

1/2 tsp salt

1 tsp cinnamon powder (Optional. I added this as I love the combination of cinnamon and apple, 1 tsp is in fact barely distinct)

50g unsalted butter, soften at room temperature

100g light brown sugar (original recipe castor sugar)

1 egg, lightly beaten

1 tsp vanilla extract

1 cup low-fat milk

1 cup red apples, peeled and cubed (about 1 - 1.5cm size)

Almond flakes as a topping (Optional. I added this for a nicer finish)

Method:

Set oven temperature to 220°C.

Place paper cases inside muffin pans.

Mix the flour, baking powder, cinnamon powder, and salt thoroughly in a bowl.

Cream butter and sugar together until they are still creamy, using an electric mixer.

Gradually add the egg, mixing thoroughly after each addition. Blend until the blend becomes light and airy.

Blend in the vanilla extract.

Add the flour mixture in three additions, starting and ending with flour, and then alternately add the milk in two additions. Mix only until everything is properly blended. Add the diced apples and fold gently.

Pour batter into muffin cases until two-thirds filled. Add almond flakes on top.

Bake for 20 to 25 minutes, or until a toothpick inserted in the centre comes out clean and the muffins turn golden brown.

Move to a wire rack to finish cooling. 

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