This recipe is for apple and raspberry muffins, but once you master this basic recipe, you can substitute the fruit for all kinds of yummy things (makes approx 12).
- 3 cups of plain flour
- 1 tablespoon of cinnamon
- 1 teaspoon of baking powder
- A pinch of salt
- 1 1/4 cups of vegetable oil
- 3 eggs
- 2 cups of sugar
- 1 1/2 cups of stewed apple
- 1/2 cup of raspberries
- Butter or butter substitute for greasing
- Peel and core some ripe, red apples and cut into quarters. Put into a pot of boiling water with half a cup of sugar and 4-6 cloves. Simmer for 10-15 minutes until the fruit it very soft but doesn’t fall apart. Strain and put the apples into a bowl to cool. Chop them into small chunks. Chop raspberries too.
- Pre-heat oven to 200 degrees celsius and grease two muffin trays with Nuttelex or butter.
- In a large bowl, mix the flour, cinnamon, baking powder and salt. In another bowl beat the eggs and then add the oil and sugar. When combined, stir into the dry mixture.
- Gently fold in the apple and raspberries so they don’t break up too much. Then spoon the mixture into the muffin trays.
- Bake for 25-30 minutes and check they are cooked using a skewer.
- Place on wire racks to cool (otherwise they go soggy) or serve hot straight for the oven with butter.
These muffins will keep for up to a week in an airtight contained. Re-heat in the oven or microwave.
(These muffins are dairy-free, but fear not – the oil makes them really nice and fluffy inside and crunchy on the outside. Yums!)