Apple and spices like cinnamon and ginger are a great combo.
I add the spices quite generously as I love the flavour of them.
Chopped apple pieces make the muffins moist but keep them light.
I found if I mix grated apple rather than chopped apples the muffins turn out quite dense. I prefer light muffins like these.
Make sure to add the apple pieces into the dry mixture first to stop the apple pieces sinking to the bottom.
These are great to enjoy when they are still warm.
- 200g Plain flour
- 100g Caster sugar
- 50g Soft brown sugar
- 2 teaspoons Baking powder
- 2 teaspoons Cinnamon powder
- 2 teaspoons Ginger powder
- ¼ teaspoon Salt
- 90ml Milk
- 80ml Vegetable oil
- 1 large Egg, beaten
- 2 large Apples - peeled, cored and chopped
- Preheat oven to 200 C / 180 C (Fan) and add paper cases to a muffin tray.
- Measure out flour, sugar, baking powder, salt and spices in a large mixing bowl.
- Mix the dry ingredients well and then add the chopped apples. Make sure the apple pieces are well coated by the flour mixture.
- In a separate jug, mix milk, oil, and egg. Stir until just combined.
- Pour the wet ingredients into the dry ingredients. Fold in but do not over mix.
- Fill the muffin cases equally.
- Bake for 20 minutes or until golden brown on top.