Apples, mixed spices and muffins are three of my favourite food-stuffs, so naturally; this is one of my favourite sweet-treat recipes. The appley spicy scent will fill your kitchen as they are baking and that's almost as good as the taste! They have the perfect wintery flavour (even though I made them mid-July this time!)
To make 12 of these little beauties you will need:
Put the apple into a bowl with the lemon juice and toss together so that it is all covered. Add 4tbsp of the sugar and toss again before setting aside for 5 minutes.
Whilst the apple is soaking up all of the delicious flavours, sift the plain and wholemeal flours, baking powder, mixed spice and 1/2tsp salt into a large bowl. Tip any bran left over from the wholemeal flour into the bowl as well.
Stir in the remaining sugar and pecans and then make a well in the centre of the dry ingredients.
Beat together the milk, oil and egg and then add the apple to this. Tip the wet ingredients into the centre of the dry ingredients and mix together to make a lumpy looking batter.
Spoon this mixture into the paper cases, filling each to about three-quarters up the case. Bake them for 20-25 minutes until the tops are peaked and brown.
- 1 apple, peeled and chopped
- 2tsp lemon juice
- 4oz (100g) light demerara sugar
- 7oz (200g) plain flour
- 3oz (85g) wholemeal flour
- 4tsp baking powder
- 1tbsp ground mixed spice
- 2oz(50g) pecan nuts, chopped
- 250ml (8floz) milk
- 4tbsp sunflower oil
- 1 egg, beaten
Put the apple into a bowl with the lemon juice and toss together so that it is all covered. Add 4tbsp of the sugar and toss again before setting aside for 5 minutes.
Whilst the apple is soaking up all of the delicious flavours, sift the plain and wholemeal flours, baking powder, mixed spice and 1/2tsp salt into a large bowl. Tip any bran left over from the wholemeal flour into the bowl as well.
Stir in the remaining sugar and pecans and then make a well in the centre of the dry ingredients.
Beat together the milk, oil and egg and then add the apple to this. Tip the wet ingredients into the centre of the dry ingredients and mix together to make a lumpy looking batter.
Spoon this mixture into the paper cases, filling each to about three-quarters up the case. Bake them for 20-25 minutes until the tops are peaked and brown.
Custard is yummy with these when still warm from the oven.
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