Muffins are a lunchbox staple as they are easy to transport and eat. I do like to make different flavour variations and the weekly flavour will normally be determined by what needs to be eaten in the fridge.
This week I had an excess of apples so I decided to add them to a muffin mix. The flavour of these muffins are sweet with the spice of cinnamon and the subtle pieces of apple spread throughout.
You can use any type of apple for this recipe. You can substitute the wholemeal self raising flour form normal self raising flour.
2 Apples, grated
1/2 Cup Brown Sugar
2 Tbs Butter
¾ Cup Milk
1 Cup Self Raising Flour
½ Cup Wholemeal Self Raising Flour
¼ Tsp Bicarbonate Soda
½ Tsp Ground Cinnamon
LET’S PUT IT ALL TOGETHER
1. This can be all done in a food processor or mixed by hand. If using a food processor cut the apples up and process until broken down into small pieces. If doing by hand simply grate the apple.
2. Add the remaining ingredients in the order listed and process until just combined, alternatively mix by hand with a spoon.
3. Pour into a lined 12 hole muffin tray. Place into a preheated 180 degree Celsius oven and bake for 15 minutes or until they bounce back when touched.
Optional: You can a slice of apple onto of the muffins before they cook.
Store in an airtight container in the fridge for up to 5 days.
Freezer friendly: wrap individually in cling wrap and freeze for up to 3 months.