Wow … Christmas has been busy with lots of lunches and dinners to attend so it was lovely later this afternoon to have some quiet time at home which I spent baking.
The kids will be back at school before we know it and I love to get a head start on baking morning tea treats to build up a bit of a supply in the freezer. A couple of times each week I’ll include muffins in school lunchboxes and this recipe is just perfect for that.
These muffins freeze really well and the grated apple guarantees they’ll be delicious and moist. Enjoy!
- 1⅔ cups plain flour (I used Gluten Free)
- ¾ cup castor sugar
- 1 tbspn bicarb soda
- ½ tspn ground ginger
- 1 tspn ground cinnamon
- ¾ cup sultanas
- 1 large green apple, peeled and grated
- 200ml milk
- 1 egg
- ½ cup butter, melted
- Preheat oven to 180C (fan forced). Line a 12-hole muffin tray with cupcake wrappers.
- Sift flour, sugar, bicarb soda, ginger and cinnamon into a large bowl.
- Add sultanas and grated green apple and mix through.
- In a jug combine milk, egg and butter and mix with a fork until combined. Add to dry ingredients and mix until just combined.
- Spread the batter evenly between the cupcake cases, approximately two-thirds full.
- Bake for 19 – 20 minutes until golden brown. Test by inserting a skewer into one of the muffins, which should come out cleanly.
- Remove from oven and transfer muffins to a cooling rack. Allow to cool completely before attempting to remove cupcake wrappers otherwise the wrappers will stick.