Description
Soft cinnamon muffins with pieces of apple and hints of gorgeously dark maple syrup – just perfect with a cuppa!
Ingredients
Units
Scale
- 250 g plain flour
- 30 g ground almonds
- 2 teaspoons baking powder
- 2 apples, peeled cored and diced
- 2 eggs
- 125 g light brown sugar
- 125 ml vegetable oil
- 65 ml honey
- 65 ml maple syrup
- 60 ml milk
- 2 teaspoons ground cinnamon
- 1/2 teaspoon mixed allspice
- 75 g sultanas
Instructions
- Preheat the oven to 200 C / fan 180C / 400F. Line a 12 hole muffin or cupcake tray with paper cases.
- Put the flour, ground almonds, baking powder, cinnamon and allspice into a large mixing bowl. Add the apples and sultanas.
- In another bowl, mix the sugar with all the wet ingredients (milk, eggs, honey, maple syrup and vegetable oil) with a whisk until combined and smooth.
- Add this mixture to the dry ingredients and fold in gently (combine it but be careful not to over mix – the rougher the mix, the lighter the texture of the muffins).
- Spoon the mix into your cases – for a very rough idea, each case should be around ¾ full but it will depend on your mix.
- Bake the muffins in the preheated oven for 20 minutes until a skewer poked in the middle comes out clean and they are golden brown.
- Leave to cool in the tin for a few minutes and then cool completely on a cooling rack.
Notes
- Store in an airtight container for up to 3 days (if they last that long!)
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 306 kcal (15%)
- Fat: 12g (17%)
- Saturated Fat: 1.8g (9%)