Muffins are not my forte, but this recipe from my mother is foolproof, delivering moist, sweet and tangy muffins every time.
Makes 12 small muffins.
Prep Time: 10 mins
Cook Time: 20 mins
Ingredients
1 1/2 cups (225g) of self-raising flour
1/2 cup (115g) of caster sugar
1 tsp cinnamon
3/4 cup (180ml) buttermilk, natural yoghurt or light sour cream
1 egg
1/2 cup (125ml) of vegetable oil
2 apples (for best results, I recommend Granny Smiths)
Method
Measure out the ingredients and preheat the oven to 180°C. Line a muffin tin with muffin cases.
Sift the flour into a bowl and add the sugar and cinnamon. Combine the buttermilk equivalent, egg and vegetable oil in a jug and whisk well.
Pour the wet ingredients into the dry ingredients and gently fold together.
Peel and dice the apples into small pieces, then fold them through too.
Spoon the mixture into the muffin cases and bake for 20 minutes. Remove from the oven and place on a wire rack to cool.
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