I love making these Muffins, they always come out of the oven perfectly, every-time. Often I change the Apples for other ingredients depending on what’s in the Cupboard, Fruit Bowl or Fridge.
Grand-Children love when I make the Chocolate Chip and Banana version.
Here are some ingredients I use with this basic recipe instead of Apples:
Banana and Chocolate Chips
Often I make these Muffins and use them for Dessert served warm on a pretty plate with a dollop of Whipped Cream or a spoonful of French Vanilla Ice-cream. Sinful
Apple and Cinnamon Muffins
- 21/4 cups Healtheries Gluten Free Baking Mix
- 4 teaspoons Baking Powder
- pinch Salt
- 1 Apple
- 75g softened Butter
- 1/2 cup Castor Sugar
- 2 Eggs
- 1 cup Milk
- 1 tablespoon Castor Sugar
- 1 teaspoon Ground Cinnamon
Preheat the oven to 220ºC
In a large bowl soften the Butter then add the Castor Sugar and beat until creamy.
Peel, core and slice the Apple, chop into small pieces and add to the mixture.
Sift the dry ingredients, (Flour, Baking Powder and Salt) into the bowl.
In a clean bowl add the Milk and Eggs and whisk until mixed.
Carefully add the Milk and Eggs to the bowl which contains the Flour etc, stir in being careful not to over mix.
Spoon mixture into 12 medium sized Muffin Tin either lined with Muffin Cases or just greased.
Mix the Cinnamon and Castor Sugar together and sprinkle over the top of the Muffins.
Bake at 220ºC for 15-20 minutes or until golden on top.
When Muffin Tins are cool enough to touch remove Muffins from Tin and place on a rack to cool completely.