Fruit Muffins

Home made fruit muffins to which you can add a variety of different fruit and chocolate combinations. I've used raspberries, blueberries, orange and chocolate chips, and for today's blog post, I'm using apples grown in my mum's garden.

Each year she has been blessed with a glut of apples and pears, and it is great finding different uses for them. Obviously, apple sauce, crumbles, juices, and cakes, but if you are in a hurry, apple muffins.

It's a timeless recipe that has been in my cookbook for many years. The page has been stuck together multiple times, and at least three different pens have been used to trace over the faded writing.

So without further ado...

Apple muffins for autumn

Muffins with Apples

This recipe will make 12 muffins

Cooking time: 15 - 18 minutes

Temperature: 200 C or 390 F preheat oven if you remember

You will need two bowls and something to measure weight and liquid.

I'm using an electric oven and a microwave, but I'm guessing an air fryer can be used if you adjust the timings.

Ingredients:

In your first bowl:

10 oz (285 g) or (1¼ cups) self-raising flour (self-rising)

2 tsp baking powder

5 oz (142 g) or (2/3 cup) sugar - muscovado is recommended, but I use anything at hand. For the apple one, I like a mix of golden caster and brown!

8 oz (227 g) or (1 cup) peeled and cut uncooked apple (cut to the size of a blueberry)

optional zest of orange and 1 tsp of cinnamon

In your second bowl:

1 egg or egg substitute

2 oz of melted butter or vegan butter

8 oz (227 ml) or (1 cup) milk

optional 1 tsp vanilla essence

Mix both together, but only just - there should be a tiny bit of flour showing.

Fill muffin cases equally and pop in oven for 15 mins and then check to see if they are golden brown.

I used the whole 18 mins with a preheated oven and they were delicious.

Top off with cinnamon sugar if you like.