Apple Cinnamon Muffins
A community recipe by FionaDNot tested or verified by Nigella.com
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Heat the oven to 200c and line a 12 muffin tin with cases. Rub the dry ingredients together with cold hands to make "bread crumbs". Reserve 2 tablespoons of this mixture in a cup, or similar, combined with the brown sugar to make the topping. Beat the sour cream, egg and milk together in a small bowl or jug. Add the lemon essence or zest/juice. Add the extras to the dry, then working quickly combine with the wet ingredients. Spoon into the muffin cases and sprinkle on the topping, get the muffins into the oven sharpish. Bake for 20 minutes, you might need to rotate the tin after 15 minutes if your oven, like mine, has a hot spot.
Heat the oven to 200c and line a 12 muffin tin with cases. Rub the dry ingredients together with cold hands to make "bread crumbs". Reserve 2 tablespoons of this mixture in a cup, or similar, combined with the brown sugar to make the topping. Beat the sour cream, egg and milk together in a small bowl or jug. Add the lemon essence or zest/juice. Add the extras to the dry, then working quickly combine with the wet ingredients. Spoon into the muffin cases and sprinkle on the topping, get the muffins into the oven sharpish. Bake for 20 minutes, you might need to rotate the tin after 15 minutes if your oven, like mine, has a hot spot.
Introduction
I hate to throw food away and concocted this recipe to use a pot of sour cream and a couple of organic apples that were too soft to eat....
I hate to throw food away and concocted this recipe to use a pot of sour cream and a couple of organic apples that were too soft to eat....
Ingredients
Serves: 12 large muffins
Metric
Cups
- 225 centimetres self-raising flour
- 25 grams cornflour
- 100 grams caster sugar
- 55 grams butter Cold
- 170 grams sour cream
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon lemon essence
- 1 large apple Peeled and grated
- 1 pinch of cinnamon
- 1 teaspoon cream of tartar
- 1 gram bicarbonate of soda
- 1 reserved dry mixture
- 2 tablespoons soft brown sugar
- 88⅗ inches self-rising flour
- 1 ounce cornstarch
- 4 ounces superfine sugar
- 2 ounces butter Cold
- 6 ounces sour cream
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon lemon essence
- 1 large apple Peeled and grated
- 1 pinch of cinnamon
- 1 teaspoon cream of tartar
- ounce baking soda
- 1 reserved dry mixture
- 2 tablespoons soft brown sugar
Method
Apple Cinnamon Muffins is a community recipe submitted by FionaD and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
Eat within 24 hours, ideally sooner.
Eat within 24 hours, ideally sooner.
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What 1 Other has said
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Posted by Sofilleri on 14th March 2013
Show more commentsIt's fantastic! I've just tried this recipe and I just love it! I think apple and cinnamon are a perfect tasty combination just for the most gourdmand eaters!