With November in full swing and the days growing darker I find myself dusting off favourite comfort food recipes. Steak pie, Swedish Meatballs, banana bread and stews are once again appearing on the table. Though I try to be healthy, salads just don’t cut it for me when winter starts drawing in. It’s at this time of year that I truly enjoy rich, filling dishes that leave you feeling warm and content.
One of my favourite things to eat during the autumn and winter is muffins still warm from the oven. I wanted to make a batch yesterday and so had a look through my kitchen for fruit. I had blueberries and bilberries in the freezer and a dozen or so apples sitting on the counter. All the more reason to make apple crumble, apple pie, apple turnovers, apple pancakes and yes, apple muffins.
1. Preheat your convection oven to 160°C (320°F); 180°C (350°F) for ordinary ovens. Line a 12-hole deep muffin tin with paper cases.
2. Place your dry ingredients in a large bowl and mix well.
3. Melt the butter then mix it into the dry ingredients.
4. Whisk the eggs and milk together then mix into the batter as well.
5. Place the chopped/grated apples into a bowl and then sprinkle about a teaspoon of flour over them. Stir well to coat and then fold the apples into the batter. The flour in this step helps the apples to not fall to the bottom of your muffins while baking.
6. Fill the muffin cases evenly and then bake for 25 minutes. Let them cool for at least twenty minutes before tucking in. You can have them as-is or sprinkle them with cinnamon or your choice of glaze before serving. Enjoy ~