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Apple and cinnamon muffins

Inspired by the too-easy blueberry muffin recipe from Donna hay (bless her), I have tweaked it with adding apples instead.
Once you perfect the muffin base listed in the recipe below, you can add any toppings as you wish. It really is that easy, easy enough for my almost 2 year old to lend me a helping hand!

Muffin base
o 2 ½ cups of self-raising flour (if you don’t have self-raising flour you can use flour and add a teaspoon of baking powder per cup of flour)
o 1 teaspoon of baking powder
o 1 cup of caster sugar (if you don’t have this lying around, use white granulated sugar)
o ½ cup of vegetable oil
o 1 egg
o ½ cup of milk
o 1 teaspoon of vanilla extract
o Granulated white sugar for sprinkling
Apple topping

o 1 ½ cup of diced apples
o 2 tablespoons of flour
o 1 teaspoon of ground cinnamon
o 1 tablespoon of caster or granulated sugar
1. Preheat oven to 180°C (350°F).
2. Place the flour, baking powder and sugar in a bowl and make a well in the middle.
3. Place the oil, egg, milk and vanilla in a separate bowl and whisk to combine.
4. Pour the liquid ingredients into the well of the dry ingredients and mix until just combined.
5. For apple topping; place apples in a bowl, add the flour, cinnamon and sugar and mix (add extra sugar is desired)
6. Add the coated apples and mix to combine.
7. Spoon the mixture into a 12-hole muffin tin lined with paper patty cases.
8. Sprinkle the tops with sugar and bake for 30–35 minutes or until cooked when tested with a skewer.
9. Remove from tin and cool on a wire rack.
10. Enjoy!
Photos | Taken from my iPhone 5


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