These tasty muffins are dark and rich. Make them for a treat on a cold day!
Ingredients
2 eating apples
1 lemon (juice only) OR bottled lemon juice
250g self-raising flour
50g golden caster sugar
50g soft dark brown sugar
1 x 5ml spoon bicarbonate of soda
2 x 5ml spoons ground ginger
1 x 5ml spoon ground cinnamon
85ml sunflower oil
2 x 15ml spoons black treacle
2 eggs
200ml semi-skimmed milk
Equipment
Weighing scales
12-hole muffin tin
Paper muffin case x 12
Vegetable peeler
Chopping board
Sharp knife
Juice squeezer
Small bowl
Measuring spoons
Mixing bowl
Wooden spoon
Measuring jug x 2
Fork
Oven gloves
Wire rack
Instructions
- Preheat the oven to 200°C/180°C fan or gas mark 6.
- Put the paper cases into the muffin tin.
- Peel and core the apples then chop into small 1cm pieces. Cut the lemon in half and squeeze the juice.
- Place apple pieces in the small bowl and toss in lemon juice. This will stop them from going brown.
- Mix together the dry ingredients (flour, sugar, bicarbonate of soda, ginger and cinnamon) in a
mixing bowl. - Place the oil in the measuring jug. Add the black treacle.
- Beat the eggs separately in a second measuring jug and add to the oil. Rinse out the jug.
- Measure out the milk and add to the oil and egg mixture.
- Pour the wet ingredients into the dry ingredients and stir until combined.
- Fold in the apple pieces.
- Spoon the mixture into the paper cases.
- Bake for 15–20 minutes, until risen and just golden.
- Cool on the wire rack. Serve warm.
Skills used include:
Weighing, measuring, peeling, chopping, beating, mixing/combining, folding and baking.
Top Tips
- Rinse your measuring spoon under a hot tap before measuring out the black treacle. This will help to stop it sticking to the spoon.
- Make sure the wet ingredients are mixed together thoroughly before adding to the dry mixture.
Something to try next time
- Try using pears instead of apples.
- Add 75g of raisins with the apples.
Prepare now, eat later
- Muffins are delicious eaten warm from the oven, but can be kept in an airtight container for up to 2 days.
- Freeze for up to a month and defrost thoroughly before eating.
