Home » Cooking » Apple and Cinnamon Muffins

Apple and Cinnamon Muffins

This recipe is heavily based on the ‘Pear and Ground Ginger Muffins’ from Nigella Lawson’s Nigella Express cookbook. Since we had leftover apple sauce, I thought this variation would be a good way to use some of it up. The smell of these freshly-cooked, lightly spiced muffins wafting through the house is fantastic.

Make approximately 12.

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Pippa checking out the ingredients

250g flour
2 teaspoons baking powder
150g caster sugar
75g light brown sugar, plus ½ teaspoon per muffin for sprinkling (optional)
1 teaspoon ground cinnamon
Pinch of ground nutmeg
1 x 142ml pot sour cream
125ml vegetable or Rice Bran oil
1x 15ml tablespoon honey
2 eggs
1 1/2 cup chunky apple sauce

Preheat the oven to 200C/gas mark 6, and line a 12-bun muffin tin with muffin papers. Measure into a bowl the flour baking powder, caster sugar, 75g of brown sugar and the ground cinnamon and nutmeg.

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In a large measuring jug, whisk together the sour cream, oil, honey and eggs and then fold into the dry ingredients.IMG_1205

Lastly, mix in the apple sauce, and divide the batter evenly between the muffin cases.IMG_1208

Sprinkle each one with ½ teaspoon of brown sugar and bake for 20 minutes. Remove to a cooling rack. These are best eaten while still a little warm.

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