Ingredients
Method
Preheat the oven to 200C/180C Fan /400F and line a muffin tin with paper cases
Rub the flour and butter together
- Measure the flours out and add them to a large mixing bowl. Measure the butter, cut it into small pieces and add that to the bowl as well. Rub the butter and flour togther using your fingertips until it resembles breadcrumbs.
Add the remaining dry ingredients
- Add sugar, cinnamon and baking powder. Make sure you use your finger to level the teaspoons before adding the cinnamon and baking powder so that you use just the right amount.
Prepare the apples
- Peel and core the apples, then chop into small pieces. Add the apples to the flour mixture and give them a good mix so they are well coated.
Add the wet ingredients
- Measure out the milk then add the eggs and whisk everything together.
- Pour the milk/egg mixture into the mixing bowl and stir it all in. You don’t need to do it too much – it should end up a little lumpy.
Make the apple cinnamon muffins
- Divide the mixture among the paper cases until they are about 3/4 full. Sprinkle over a little Demerara sugar on to each muffin.
- Bake in the oven for 20-25 minutes. They’re ready when they have risen, are springy to the touch and if you put a metal skewer in the middle it should come out clean.
- Leave the muffins in the tin for a few minutes before removing to cool on a wire rack.