I was craving something so yummy it would make me selfish enough to not want to share with the kids. I was so happy with the result of this recipe, they were amazing. As soon as they were cool enough to eat, I sat in the sun with the dogs and inhaled three of them. I then put them in the freezer to stop me eating anymore and to hide them from the kids.
Ingredients (makes 12 Muffins)
- TOPPING
- 2 Apples – peeled, cored and diced. Dice the apples smaller for the topping than for the muffins
- 1 Teaspoon Ground Cinnamon
- 180 Grams Walnuts (Whizzed into a fine crumb)
- 100 gram Demera Sugar
- 1 Tablespoon Maple Syrup
- MUFFIN
- 300 gram Plain Flour
- Pinch Salt
- 2 1/2 Teaspoon Baking Powder
- 1 Teaspoon Ground Cinnamon
- 180 gram Caster Sugar (or Light Brown Sugar)
- 120 ml Olive Oil
- 350 ml Water
- 1 1/2 teaspoon Apple Cider Vinegar
- 2 Apples - Peeled, cored and dice
Method
- For the topping mix all ingredients together and set aside for when the batter is made.
- For the MUFFINS: Preheat oven to 180 degrees fan forced oven. Line Muffin tin or cupcake tin with liners or cases.
- Mix flour with salt, baking powder and cinnamon.
- In another bowl, briskly whisk the sugar with oil. Add water and vinegar to sugar and oil and whisk well. Mix the dry ingredients with wet ingredients. Fold in the apples
- Fill the papers/cases with the batter. Liberally cover the top of the muffin batter with the crumble mixture. Bake for 35 minutes or until a skewer comes out clean.
Notes
When I visited my American New England last year I baked a lot for my friend Strach and her partner VP. One of her friends Kris said that my cupcakes were so good they were like the crack cocaine of cupcakes. She took some home, hid them in the back of the fridge and refused to share them with her kids. I imagined her coming out at night when everyone was asleep and consuming them with a delirious look on her face. These muffins made me want to do the same thing.
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