Yields: 12 muffins
Prep Time: 15-20 minutes
Cook Time: 20-25 minutes
Ingredients:
Dry Ingredients:
- 200g (1 2/3 cups) self-raising flour
- 50g (1/2 cup) wholemeal flour
- 100g (1/2 cup) golden caster sugar (or granulated sugar)
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 100g (2/3 cup) sultanas
Wet Ingredients:
- 125ml (1/2 cup) milk (or milk alternative)
- 4 tbsp (60 ml) flavorless oil (sunflower, canola, etc.)
- 2 large eggs
- 1 tbsp honey
Other:
- 2 medium apples (Granny Smith or a mix of sweet & tart), peeled, cored, and diced
- Demerara sugar or flaked almonds for topping (optional)
Instructions:
- Preheat oven and prepare: Preheat oven to 180°C (160°C fan-assisted)/ 350°F. Line a 12-hole muffin tin with paper cases.
- Combine dry ingredients: In a large bowl, whisk together flours, sugar, baking powder, cinnamon, and sultanas.
- Whisk wet ingredients: In a separate bowl or jug, whisk together the milk, oil, eggs, and honey.
- Combine batter: Slowly pour the wet ingredients into the dry ingredients, mixing gently until just combined (don’t overmix).
- Fold in apples: Carefully fold in the diced apples.
- Fill and bake: Divide the batter evenly among the muffin cases. Sprinkle with demerara sugar or flaked almonds if desired. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown.
- Cool and enjoy: Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature!
Tips:
- Sweetness: Adjust the sugar level to your preference.
- Spice it up: Add a pinch of nutmeg or mixed spice along with the cinnamon for extra warmth.
- Make-ahead: Prepare the batter the night before and store it covered in the refrigerator. Bake in the morning for fresh muffins.
- Storage: Store the muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
