If you are looking for something easy but tasty for brunch this weekend these muffins would be ideal. The apple and cinnamon combination is such a classic.
The chunks of apple and also the inclusion of some oats give the muffins a really nice texture. My husband usually doesn’t like anything that has cooked apple in it (not even apple pie!), but he loved these muffins and was very happy when I made multiple batches.
I used part plain flour and part wholemeal flour, but if you don’t have wholemeal then just use all plain.
Ingredients – makes 6 large (texas) muffins:
- 100g/3.5oz plain (all purpose) flour
- 75g/2.5oz wholemeal flour
- 100g/3.5oz brown sugar
- 50g/2oz rolled oats
- 2 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon bicarbonate of soda (baking soda)
- 150ml/5 fl oz milk
- 6 tbsp vegetable oil
- 1 tbsp lemon juice (from a bottle is fine)
- 1 teaspoon vanilla essence or extract
- 1 green apple (I used a Granny Smith)
- Heat your oven to 200C/180C fan forced/390F.
- Cut 6 squares of baking paper and use them to line a 6-hole texas muffin pan. (This will give you cafe style muffin wrappers, but if you don’t want to have wrappers then just spray your pan with some cooking spray.)
- In a large bowl, mix together the dry ingredients (flour, sugar, oats, cinnamon and bicarb), ensuring that there are no lumps of sugar remaining.
- In a jug, whisk together the milk, oil, lemon juice and vanilla.
- Add the liquid from the jug to the dry ingredients in the bowl and stir to combine.
- Peel, core and dice up your apple then fold into the batter.
- Carefully spoon the mixture into your prepared muffin pan. (If you are using the paper wrappers, try not to get any mixture on the edges of the paper.)
- Bake for 20-25 minutes, or until a skewer inserted into the middle muffin comes out clean.
- Leave to cool in the pan for 5 minutes.
- Serve and enjoy!