apple and cinnamon muffins

By MooK

Ingredients

• 125 g butter / 1 stick (room temperature)
• 1 cup of light brown sugar
• zest of an orange
• 1 t cinnamon
• 2 free-range eggs (large) – at room temperature
• 1/2 t vanilla extract
• 1/2 cup milk (125ml)
• 1 3/4 cup flour (220g)
• 2 t baking powder
• 1 1/2 cups of apples (peeled and cored) cut into small dice
• 1/2 cup of grated apple with the juice squeezed out

Preparation

Step 1

Pre-heat your oven to 180C and line one or 1 12 muffin baking pan with paper liners.

Using an electric mixer beat the butter, orange zest and sugar until fluffy. Add the eggs one at a time ensuring that they are well mixed before adding the next one. Beat further until fluffy. Add the cinnamon. In a separate bowl, sift the flower with the baking powder (I very often sift it twice).

Add half the milk to the mix and half the flour and briefly mix until combined. Add the remaining milk and flour and mix. Do not over mix. By hand stir the fruit through the mix. Using an ice cream scoop to ensure uniform quantities, scoop out a dollop into each muffin case. Bake for 25 – 30 minutes and until they are well risen, golden brown and springy to the touch.