Spicy Apple And Sultana Muffins Recipes

DELIGHTFUL APPLE SPICE MUFFINS

Steps:

• Preheat oven to 350 degree F (175 degrees C). Line a mini muffin pan with paper liners.
• In a large bowl, cream together the butter or margarine and sugar. Add eggs, and beat until smooth. Blend in cinnamon, allspice, baking powder, and baking soda. Alternately add in a half cup of applesauce, one cup of flour, remaining applesauce, and remaining flour. Stir until just blended together. Pour batter into muffin cups 2/3's of the way full.
• Bake in preheated 350 degree F (175 degrees C) oven for 17 minutes.

APPLE & SULTANA MUFFINS

Steps:

• Heat oven to 180C/160C fan/gas 4. In a large bowl mix the self-raising flour, baking powder, cinnamon, wholemeal flour and golden caster sugar.
• In another bowl, mix the eggs, semi-skimmed milk and sunflower oil. Pour the wet ingredients into the dry and mix well, then stir in the grated apples and sultanas.
• Divide the mix between 12 muffin cases and bake for 25 mins. Cool on a wire rack, then pack in a container for lunch.

SPICY APPLE AND SULTANA MUFFINS

Steps:

• Mix all ingredients together until just combined.
• Do not over mix.
• Spoon into greased or non-stick muffin tins and bake at 190 C approximately 20 minutes.
• SPICY APPLE MIX 1 apple, cut into small pieces 1/2 cup sultanas 1/4 tsp cinnamon 1/4 tsp mixed spice pinch nutmeg 2 Tbs brown sugar 1/4 cup water Place all ingredients in a microwave dish.
• Cover with plastic wrap and cook on HIGH four minutes.
• Stir and cook for another minute or until apple is soft.

SPICED CARROT & APPLE MUFFINS

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a muffin tin with nine cases (alternatively, use squares of baking parchment). Mix the oil, yogurt, honey, eggs and vanilla in a jug. In a bowl, combine the flour, bicarb, mixed spice and ¼ tsp salt. Pour the yogurt mixture into the flour mixture and add the apple and carrot, as well as any extra ingredients you're using. Mix with a spatula until well combined, then spoon the mixture into the muffin cases.
• Bake for 20-22 mins, or until a skewer inserted into the middle of a muffin comes out clean. Leave to cool for at least 5 mins. Can be stored in a tin for three days or frozen for two months; defrost overnight before serving.