Apple-Cinnamon Muffins

After combining other apple muffin recipes and making modifications based on my and other reader’s suggestions, I decided it was time to write this down as it’s own recipe. This is a simple, delicious recipe that makes good use of our home-grown apples.

Step: 1

Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.

Step: 2

Combine grated and chopped apples with white and brown sugars in a small bowl; stir and set aside to sweat for 5 minutes.

Step: 3

Combine all-purpose and wheat flours, cinnamon, baking powder, baking soda, and salt in a second bowl.

Step: 4

Stir eggs, melted butter, olive oil, applesauce, and vanilla together in a large bowl. Add apple mixture and mix until well combined. Add flour mixture and stir until completely mixed; batter will be thick like cookie dough. Divide batter evenly among prepared muffin cups.

Step: 5

Bake in the preheated oven until tops spring back when lightly pressed, about 19 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Per Serving: 231 calories; protein 3.4g; carbohydrates 33.6g; fat 9.5g; cholesterol 41.2mg; sodium 194mg.

The quality of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which not always getting bigger as well as clear bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.