Apple Lemon with Cinnamon Muffins

This is such a yummy, yummy recipe that my family and friends just love! Especially the men!

Step: 1

Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.

Step: 2

In a bowl, sift together the flour, baking powder, and salt. In a separate bowl, cream together the 1/2 cup sugar, eggs, butter, lemon zest, lemon juice, and milk. Mix the creamed ingredients into the flour mixture until evenly moist. Fold in the apples. Spoon into the prepared muffin cups.

Step: 3

Mix the 1 tablespoon sugar and cinnamon, and sprinkle over the tops of the muffin batter.

Step: 4

Bake 15 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool 1 to 2 minutes before turning out onto wire racks to cool completely.

Per Serving: 228 calories; protein 4g; carbohydrates 29.1g; fat 11g; cholesterol 58.1mg; sodium 208.7mg.

The quality of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as clear bread.

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

A bread first rising can be make 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 clear it off the next day.