As it is St. George’s Day, I thought I would use a traditionally English ingredient for today’s recipe, so have picked a little that is rather lovely with a cup of tea or coffee or y’know.. anything really, and edible… well, pretty much whenever you like! Note (which might be obvious, just not to me!) this can ONLY be made if you have a proper muffin baking tray. I must admit to first attempting this with the regular variety and I ended up with a big congealed giant muffin with twelve cases wedged on the bottom!
What You Will Need:
- 250g x golden granulated sugar
- 150 x butter
- 3 x apples (eating variety)
- 400g x self raising flour
- 2tsp x baking powder
- 2 x eggs
- 100ml x milk
- 100m x sunflower oil
- pinch of salt
- 1tsp x cinnamon
What You Will Need to Do:
- Pre heat the oven to 180°c (170°c for a fan oven) and line the muffin tray with muffin cases (or papers, whichever you’d prefer and how arty you’re feeling!)
- Take a tablespoon of sugar and butter and melt over a medium heat in a small pan. Add the apples (diced) and stir over the heat for 2 minutes until slightly soft, then remove.
- In a bowl, mix together the flour, baking powder, sugar, salt and cinnamon. Rub in the remaining butter. Make a ‘well’ in the middle and add the eggs, milk and oil. Stir all together until blended, then add the apple.
- Spoon the mix into the muffin tray and sprinkle with some granulated sugar.
- Bake for 25 minutes – stick a skewer through the middle to check if you think they need a little longer.
- Cool on a rack – and enjoy!