Apple and Cinnamon Muffins
I really don’t think there is a yummier muffin than apple and cinnamon.
Moist and delicious – and they freeze well so they are perfect for school lunches. You can of course ditch the pie apples like I have used in this recipe and just grate fresh apples instead – just make sure you include the apple skin too – it is extra fibre and really good for you.
Method
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Mix eggs, milk and butter together.
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In separate bowl, combine flour, sugar and apple.
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Add the milk, egg and butter mixture.
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Stir until mixture is well combined.
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Pour mixture into greased muffin tins.
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Dust tops with cinnamon sugar (1 teaspoon cinnamon to 2 teaspoons sugar).
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Bake at 200 degrees for about 20mins.
Recipe Hints and Tips:
- Apple and Cinnamon Muffins are suitable to freeze for up to two months.
- Serve with whipped cream or a sifting of icing sugar on top.
- You can also add a teaspoon of cinnamon to the batter for an extra hint of cinnamon, without it over-powering the muffins.
