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Apple Muffins
These healthier muffins are best
served straight from the oven.
Special equipment
12-hole muffin pan
Ingredients
1 Golden Delicious apple, peeled and chopped
2 tsp lemon juice
½ cup light brown sugar, plus extra for sprinkling
1
(^1) ⁄ 2 cups all-purpose flour
(^2) ⁄ 3 cup whole wheat flour
4 tsp baking powder
1 tbsp ground pumpkin pie spice
½ tsp salt
(^1) ⁄ 3 cup (2oz) pecans, chopped
1 cup milk
(^1) ⁄ 4 cup sunflower oil
1 large egg, at room temperature, beaten
Method
1 Preheat the oven to 400°F (200°C). Line
the muffin pan with the paper liners and set
aside. Put the apple in a bowl, add the
lemon juice, and toss. Add 4 tbsp of the
sugar and set aside for 5 minutes.
2 Meanwhile, sift both flours, baking powder,
pumpkin pie spice, and salt into a large
bowl, adding in any bran left in the sieve.
Stir in the remaining sugar and pecans,
then make a well in the center of the dry
ingredients.
3 Beat together the milk, oil, and egg, then
add the apple. Pour the wet ingredients into
the center of the dry ingredients and mix
together lightly to make a lumpy batter.
4 Spoon the mixture into the paper liners,
filling each liner
3
⁄ 4 of the way full. Bake the
muffins for 20–25 minutes, or until the tops
are peaked and brown. Transfer the muffins
to a wire rack and sprinkle with extra sugar.
Eat warm or cooled.
STORE The muffins will keep in an airtight
container for 2 days.
MAKES
12
10
MINS
20–25
MINS
UP TO 8
WEEKS