Cinnamon Apple Muffins

Apple Cinnamon Muffin

Treat your friends and family members to these healthy muffins. Substitute the apples for pears or even persimmons. Adjust the sugar according to the sweetness of the fruits. You can store the cake up to 2 days in the fridge and about a month in the freezer. Cinnamon is the ideal partner for apples; however you can also replace it with 1 teaspoon of ground cardamoms or 1 teaspoon of vanilla extract.

Preparation time: 20 minutes

Baking time: 25 minutes

Makes: 12

300 g wholemeal self-raising flour or self-raising flour

1 teaspoon baking powder

2 teaspoons ground cinnamon

110 g soft brown sugar

3 X Granny Smith apples, peeled, cored and chopped

100 g raisins or chopped dates

140 g melted Q.B.B. Pure Ghee, cooled

2 large eggs

2 tablespoons sour cream or natural yoghurt

150 ml milk

METHOD

  1. Preheat oven to 170°C.
  2. Line muffin tins with paper muffin cases.
  3. Sift the first three ingredients into a mixing bowl.
  4. Stir in the brown sugar, apples and raisins until well combined.
  5. Put melted Q.B.B. Pure Ghee, eggs, sour cream and milk together in a bowl and whisk until well combined with a whisk.
  6. Fold in the sifted flour gently and ensure there are no lumps. Do not over mix the batter as the muffins will become tough.
  7. Using a spoon or ice cream scoop, spoon 2-3 tablespoons of the mixture evenly into the muffin pans.
  8. Bake for 20-25 minutes or until golden brown.
  9. Leave it to cool for 5 minutes on a wire rack before serving.

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