As always I ended up with leftover fruit. Having leftover apples is quite common for us, sometimes we will have 6 leftover at the end of the week and sometimes only a couple. This weekend I only had a couple of apples to play with so thought I would try make some Apple and Cinnamon Muffins. I had a feeling that my Grandma’s Special Recipes book would have a recipe so looked there first and was not disappointed. I do have multiple cookbooks with a variant of this recipe, and one day I might do a bake off between recipes and let you know which I thought was best. But anyway lets not dwell too much on plans for the future since we are coming up to the end of the year.
This recipe was relatively easy to compile but in the end I was actually not a massive fan of it. The mixture came out very dry, very thick and didn’t so much pour into the muffin tray holes as much as fall in clumps. It is imperative with this recipe to cut the cubes of apple very small, maybe about 5mm cubes. I did not do this and this made the muffin mixture a lot harder to work with. My 1cm apple cubes did not so much blend into the mixture but rather stuck out and I ended up having to squish them into the muffin holes in most cases. This did not make me feel like a proficient cook. This recipe would probably be better if once shaved and cored, you grated the apples. This would add the needed moisture to the recipe and potentially get the mixture to the fluid consistency you need for muffin batter. I added an extra 3/4 cup milk to this recipe and it actually made no difference. I did double the recipe as well as 6 muffins is good for no one.
The recipe used the right amount of cinnamon and left not only the kitchen smelling amazing, but also really added to the taste of the muffins without being overpowering. The consistency did let the muffins down. As the mixture was really thick it took a bit longer to cook on the inside. This made the cooking part of this experience tricky. By the time I put them in the oven I knew they weren’t going to turn out well and I said as much to my partner. With the mixture being thick in the middle, the outside of the muffins over crisping and charring was a real concern. This meant halfway through the cooking I needed to tinfoil cover the muffins which affected the overall look of the muffins, with the muffins coming out a little bit more pale than I would have liked. The muffin batter consistency was still dense after cooking, and also affected the rising ability of the muffins. While fulfilling the texture was not nice on the palette and was not really worth it.
If you are going to make this recipe it would be a good idea to grate the apples in, add a bit more butter and a lot more milk. Mix the milk in a bit at a time until you get the runny muffin batter that you would see with any good recipe.
As this recipe is not online, see below –
- 1 egg, beaten
- 3 T caster sugar
- 1/2 c milk
- 1/4 c butter, melted
- 1 1/2 t baking powder
- 1 pinch salt
- 1 t ground cinnamon
- 2 apples, peeled, cored and diced
1 Heat the oven to 200°C. Place 6 paper cases in a muffin tin.
2 Mix together the egg, sugar, milk and butter in a mixing bowl.
3 Sift in the dry ingredients and stir in the apples until just combined.
4 Spoon into the tin and bake for 25-30 minutes until well risen and firm. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.