Easy Apple and Walnut Muffins
Serves: 12
Ready in: 30 to 60 mins
"Unlike eating apples, Bramleys don’t lose their flavour when boiled or baked, making them an ideal ingredient for cooked fruity desserts"
Ingredients:
300g self-raising flour2 tsp baking powder
1 tsp ground cinnamon
75g golden granulated sugar
50g chopped walnuts
2 Bramley apples, around 450g
2 medium free-range eggs
200ml semi-skimmed milk
75g butter, melted and cooled
method:
- Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin tin with paper cases.
- Sift the flour, baking powder and cinnamon into a bowl, then add the sugar and walnuts. Peel and core the apples, dice and add to the dry ingredients.
- Beat the eggs and milk together, then add to the bowl with the butter. Use a large metal spoon to quickly fold all the ingredientstogether. Take care not to over mix or beat the mixture or the muffins will have a heavy texture when baked.
- Spoon the mixture evenly among the paper cases, then bake in the oven for 25 minutes until golden and firm. A skewer inserted into the centre will come out clean when they’re ready. Cool on a wire rack before serving.
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