I love creating different flavour muffins, and am constantly experimenting with my daughters and their hungry friends! I grow quite a few varieties of fruit, and at this time of year the Autumn fruiting raspberries take centre stage. Not always enough to make jam, sorbet or ice cream but always a few handfuls to add to muffins. I always think muffins are quite a healthy alternative to cake or brownies, as they are made with unsaturated fat instead of butter. Here is a recipe that I use, with some tips underneath for variations …..
3 Bramley cooking apples, peeled, sliced and cooked
125ml sunflower oil
250g plain flour
100g caster sugar
1/2 teaspoon bicarbonate soda
1 teaspoon baking powder
150g chocolate chips (dark, milk or white)
150g fresh raspberries
Makes 12 Muffins
WHAT TO DO:
Preheat the oven to 200°C/gas mark 6 and line a 12 hole muffin tin with muffin papers.
Allow the cooked apple to cool slightly and mash with a fork.
In a jug, pour in the eggs and oil and beat until combined.
Put the dry ingredients into a bowl and then mix in the beaten egg mixture, followed by the cooked apple.
Carefully fold in the chocolate chips, followed by the raspberries being careful not to break the raspberries up.
Spoon equal quantities into the muffin papers, and bake in the oven for 20 minutes, or until they have risen and are golden
TIPS: The cooked apple can be exchanged for mashed bananas, and the raspberries for toffee/butterscotch morsels to make Banoffee muffins
The cooked apple can be exchanged for cooked pear, eliminate the raspberries and exchange the chocolate chips for crystalised ginger morsels
Great served for breakfast, in lunch boxes, or with afternoon tea!
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