Apple & Cinnamon Muffins
Makes: 12 muffins
Prep: 15 minutes
Bake: 20–25 minutes
Ingredients
- 2 medium apples, peeled, cored and finely diced
- 250g self-raising flour
- 1 tsp ground cinnamon
- 100g light brown sugar
- 2 eggs
- 100ml vegetable oil
- 150ml milk
- 1 tsp vanilla extract
- 1 small handful of oats, optional, for the top
Method
- Preheat the oven to 180°C / 160°C fan / Gas 4 and line a 12-hole muffin tin with cases.
- Add the flour, cinnamon and sugar to a large bowl and mix together.
- In a separate bowl, whisk the eggs, oil, milk and vanilla.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Fold through the diced apple.
- Divide the mixture evenly between the muffin cases.
- Sprinkle a few oats over the tops if using.
- Bake for 20–25 minutes, until golden and a skewer inserted into the centre comes out clean.
- Leave to cool in the tin for a few minutes before transferring to a wire rack.
Making them with children
Younger children can help with measuring, pouring, stirring and spooning the mixture into the cases, while older children can help peel and chop the apples with appropriate supervision.
They’re lovely served slightly warm and make an easy after-school snack or lunchbox treat.
