24 October 2011

Apple and Raisin Muffins

I've wanted to make muffins for ages but never had a muffin tray... then I got one thanks to the lovely but evil le creuset sail a couple of weeks ago. Now the wedding season is finally over I spent most of Sunday in the kitchen baking and on seeing some granny smiths that needed eating I decided to launch into muffin making. They don't look like the ones in the shops that I've seen but that's fine isn't it? They went down very well with the boys at half time during the Fulham game on Sunday afternoon.

Apple and Raisin Muffins

Makes 12

225g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
100g caster sugar
1 large egg, lightly beaten
60g unsalted butter
150ml milk
2 apples, peeled and grated
1 tsp ground cinnamon
60g raisins

Pre-heat the oven to 190C/Gas Mark 5. Line your muffin tins and melt the butter and set aside to cool a bit.

1. Sift all the dry ingredients together into a bowl and then add the apple and raisins.

2. In another bowl whisk together the egg, butter and milk. Add this mixture to the dry ingredients and quickly stir everything together. It should be quite thick. You can add a drop more milk if you think it's too stiff but you really don't want to overwork the mixture.

3. Fill the muffin cases until they are about two thirds full and then bake in the oven for 15-20 minutes until risen and golden.

4. Leave to cool in their tin until they are cool enough to be handled and then transfer to a cooling rack.
Not bad for a first attempt!

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