Prep Time : 20 Minutes | Cook Time : 20 Minutes | Total Time : 1 hour | Difficulty : Easy
What a week! We moved house during the week and Wellington being what it is that meant lots of things going up and down lots of steps. Thankfully that’s what movers are for! Now we are pretty much settled into our new home, which has a MUCH bigger kitchen and many other improvements so we are very happy campers.
This recipe is an easy one and the last thing I baked at the old house – the trouble was finding time to write it up for you in the midst of all the chaos. These muffins are not the world’s most glamorous baked good but they are easy and delicious and packed with oaty goodness.
Preheat the oven to 180C (350F) and line a 12 cup regular muffin pan with paper cases.
Now we need to make some sweet sticky caramelised apples. Peel, core and dice two medium apples into 1/2 inch pieces. In a heavy based frying pan or pot heat butter, brown sugar and apple syrup until bubbling. Toss in the apples and simmer until the apples are tender – it will only take about 5 minutes. Take the apples off the heat to cool for a few minutes while you prepare the rest of the batter.
In a large bowl sift together the dry ingredients and mix well. Make sure there are no lumps of brown sugar hiding in there. Make a well in the centre and set aside.
I have a trick for keeping the liquids from separating as you mix them together and it’s all about the order of events. First melt the butter but only just, then whisk the egg into it. The butter and egg will combine and keep bits of butter from dispersing. Add the milk last and whisk together with the butter and egg.
Pour the wet ingredients into the dry and gently start folding. When it is half mixed tip in the cooled apples and their caramelly juices.
Give the mixture a few more quick folds until it is only just mixed. Divide evenly between 12 muffin cases and bake for 15-20 minutes turning halfway through. The muffins should spring back when gently pressed in the centre.
These muffins are excellent in lunches and particularly nice warmed through to make the most of the spices.
Caramelised Apple + Oat Muffins
Prep Time : 20 mins | Cook Time : 20 mins | Total Time : 1 hour | Difficulty : Easy | Makes : 12 muffins
Easy delicious muffins packed with apple, spice and the goodness of oats.
Ingredients:
- 2 medium apples (about 250 gms worth)
- 30 gm | 1 oz | 2 tbsp butter
- 2 tbsp brown sugar
- 2 tbsp apple syrup (or golden syrup)
- 165 gm | 5.9 oz | 1 cup all purpose flour
- 110 gm | 3.9 oz | 1 cup fine chopped rolled oats (the porridge kind)
- 125 gm | 4.5 oz | 3/4 cup lightly scooped brown sugar
- 2 tsp baking powder
- 2 tsp mixed spice
- 2 tsp cinnamon
- 75 gm | 2.7 oz | 5 tbsp butter
- 1 egg
- 185 ml | 6.7 fl oz | 3/4 cup milk
Directions:
Preheat the oven to 180C (350F) and line a 12 cup regular muffin pan with paper cases.
Peel, core and dice two medium apples into 1/2 inch pieces. In a heavy based frying pan or pot heat butter, brown sugar and apple syrup until bubbling. Toss in the apples and simmer until the apples are tender – about 5 minutes. Take the apples off the heat to cool while you prepare the rest of the batter.
In a large bowl sift together the dry ingredients and mix well – make sure there are no lumps of brown sugar. Make a well in the centre and set aside.
Melt the butter but only just, then whisk the egg into it. The butter and egg will combine and keep bits of butter from dispersing. Add the milk last and whisk together with the butter and egg.
Pour the wet ingredients into the dry and gently start folding. When it is half mixed tip in the cooled apples and their juices. Give the mixture a few more quick folds until it is only just mixed.
Divide evenly between 12 muffin cases and bake for 15-20 minutes turning halfway through. The muffins should spring back when gently pressed in the centre.
Adapted from Alison Holst’s Marvelous Muffins.
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