My neighbours have been so very generous again this year – lots and lots of plums from one, and bucketfuls of apples and a huge basket of peaches from another. Several days were spent preserving, chopping and processing the fruit, but oh so worthwhile! I’ve frozen some apple sauce and plums for baking in the winter, but also made plum and vanilla jam and peach and vanilla jam, apple strudel, apple compote (till it came out of our ears!), plum tart, apple turnovers, German pancakes with apple sauce…. you get the idea!
Today I’m sharing with you one of the most successful uses for apples I found – Apple and Spice Muffins with a crunchy walnut topping. They were so light and fluffy and full of flavour and will be made again very soon.
Apple and Spice Muffins
Preheat your oven to 190°C (375°F) and prepare 12 muffin cases.
In one bowl, sift together the following ingredients:
- 200g (1 3/5 cups) SR flour
- 50g (1/2 cup) ground almonds
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 115g (1/2 cup) sugar
- 1/2 tsp cardamom
- 1 tsp cinnamon
- 1/2 tsp allspice
In a second bowl mix these ingredients:
- 175g (1 cup) apple, finely chopped
- 1 egg
- 150ml (2/3 cup) milk
- 90ml (6 tbsps) vegetable oil (I used sunflower)
- 1 tsp vanilla extract
Add the wet to the dry ingredients and fold in. Divide between the muffin cases.
- 3 tbsps brown sugar
- pinch of cinnamon
- 40g (1/4 cup) walnuts, chopped
Mix the topping and sprinkle over the muffins. Then bake for about 20 minutes, until golden brown and firm to the touch…. make sure the walnuts don’t burn. If they look very dark turn the oven down a bit.
These taste of autumn, and stay really moist for a couple of days too. I loved the topping!
Enjoy the taste of autumn!
What do you like baking in autumn?