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Apple Cinnamon Muffins

A community recipe by

Not tested or verified by Nigella.com

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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-raising 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.

  • 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.
  • Additional Information

    Eat within 24 hours, ideally sooner.

    Eat within 24 hours, ideally sooner.

    Tell us what you think

    What 1 Other has said

    • It'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!

      Posted by Sofilleri on 14th March 2013
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