BAKING TIME
20 minutes
QUANTITY FOR 12 PZ.
INGREDIENTS
Melted butter or margarine (optional), for greasing
300g (2 cups) plain flour
1 tbs baking powder
2 tsp ground cinnamon
150g (3/4 cup, firmly packed) brown sugar
2 medium (about 375g) Granny Smith apples, cored, peeled, chopped
125g (3/4 cup) seedless raisins
125g butter or margarine, melted, cooled
2 eggs, lightly whisked
185mls (3/4 cup) milk
METHOD
Preheat oven to 180°C. Prepare your ingredients. You will need 12 medium (125mls/ 1/2 cup) muffin pans. They are available in trays of either 6 or 12. Non-stick muffin pans are wonderful to use as they don't need greasing. If you aren't using non-stick pans, brush the pans with the melted butter or margarine to lightly grease. Alternatively, line the pans with paper muffin cases.
Sift the plain flour, baking powder, and cinnamon together into a large bowl. The baking powder acts as a raising agent and will help give the muffins a light texture. Stir in the brown sugar, apples, and raisins until well combined.
Whisk together the butter or margarine, eggs, and milk until well combined. Blending the wet ingredients before adding them to the flour mixture makes it easier to evenly combine the two.
Add the milk mixture to the flour mixture and stir with a large metal spoon until just combined. It is important that the ingredients are only just combined. If the mixture is over-mixed, the cooked muffins will have a tough texture.
Spoon the mixture evenly into the muffin pans.
Bake the muffins in preheated oven for 20 minutes or until golden and cooked through. To test if they are cooked, insert a skewer into the center of one - if it comes out clean, it is ready If not, cook for a little longer before testing again. When cooked, remove from oven and stand for 2-3 minutes before turning onto a wire rack. Letting them stand makes them easier to remove from the pans. Serve warm or at room temperature. Store in an airtight container for up to 1 day.
