Sunday, 18 January 2015

Apple and walnut muffins

Apple and walnut muffins

What do you do if you fancy doing a bit of baking and have some walnuts and a couple of Bramley apples going spare?  You make apple and walnut muffins, and surely the apple goes towards your 5-a-day?

Makes 12
350g Bramley apples, peeled, cored and chopped into small cubes
200g self-raising flour
110g light brown muscovado sugar
110g caster sugar
1.5 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
100g chopped walnuts
225ml sunflower oil
3 medium eggs

Heat the oven to 200°C/gas mark 6. Line a 12-hole muffin tin.

Put the chopped apple into a pan with a splash of water and simmer for 5 minutes on a low heat until just starting to soften.  Leave to cool.

Put the flour, sugars, baking powder, spices and nuts into a large bowl and give a quick stir around to mix everything.  Make a well in the middle. 

Beat together the eggs and the oil and pour into the dry ingredients along with the cooked apple. Mix together to combine.

Divide the mixture between the muffin cases leaving some room for the mixture to expand. Bake for 25-30 minutes until risen, golden and delicious.  Cool on a wire rack.

Enjoy with a nice cup of tea.