Apple & Cranberry Muffins
Over a year ago
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Ingredients
- 150g/5oz plain flour
- 5ml/1tsp baking powder
- 2.5ml/½tsp bicarbonate of soda
- 5ml/1tsp ground cinnamon
- 2.5ml/½ tsp grated nutmeg
- 2.5ml/½tsp ground allspice
- 1.5ml/¼tsp ground ginger
- 1.5ml/¼tsp salt
- 50g/2oz unsalted butter/margarine
- 1 beaten egg
- 90ml/6tbsp caster sugar
- 1 grated rind large orange
- 120ml/4 fl.oz freshly squeezed orange juice
- 1-2 eating apples
- 115g/4oz cranberries
- 50g/2oz chopped walnuts
- icing sugar for dusting
Accompaniment
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Description
Can be made with any fruit combinations. I also enjoy varying ingredients to make savoury muffins using any combinations of fruit/vegetables that I have available.
Method
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1
Method:
Preheat oven 180c/350f/Gas 4
Lightly grease a 12 cup muffin tin. Sift flour, baking powder, bicarb, spices and salt in a large bowl. Melt the butter/marg.
Whisk together beaten egg and melted butter/marg. Add sugar, orange rind and juice and mix well.
Peel, quarter, core and chop apples coarsely. Make a well in the centre of dry ingredients , pour in the egg mixture.
Stir with metal spoon just long enough to moisten the flour - mixture need not be smooth.
Fold the apples, cranberries and walnuts into the mixture. Spoon into the muffin cups about 3/4 full.
Bake 25-30 minutes until well risen. Tops should spring back when lightly touched.
Cool for 5 minutes before turning out. Serve warm or cold, dusted with icing sugar.
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