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Monday, 23 August 2010

Apple & Cinnamon Muffins

One of things I miss most about Australia are the apple muffins from Muffin Break. I used to pick one up for breakfast on my way to work each morning and wash it down with a fresh apple juice. When Sadie and I were home in May, we indulged a couple of times at Muffin Break but I didn't feel so guilty as I would share one with Sadie so I was only eating half the calories!!

Last year whilst living in Abu Dhabi I tried an apple & cinnamon muffin recipe and they turned out to be a disaster! Very bitter in taste and too heavy on the cinnamon.

Whilst browsing the shelves at my local supermarket yesterday I came across tinned apples. I thought to myself that maybe....just maybe the sweetness of tinned apples would take away that bitter taste that fresh apples can give you sometimes, especially when we are not spoilt for choice with fresh fruits in this part of the world!

Tinned apples are my savior! It was definitely what was needed in this recipe to lift them to pure sweetness!

Now be warned, when making this recipe the batter is very very thick, much more like a dough than a traditional batter, but don't be put off, a bit of elbow work in the stirring department and all your ingredients will come together to create a very moist sweet sensation of apples and cinnamon.

The recipe makes approximately 24 regular sized muffins however I made 12 and with the remainder of the batter made small loaves which I have since sliced and frozen so they can go in Sadie's lunch box when she starts back at Nursery School next week.



2 cups caster sugar
2 eggs
1 cup of vegetable oil (I also think you could substitute the oil for apple sauce if you'd like, however I haven't tried this)
1 tablespoon vanilla extract
3 cups of flour
1 teaspoon of salt
1 teaspoon of baking soda
1 teaspoon of cinnamon
1 tin of apples


Preheat oven to 180 degrees celcius (350 fahrenheit). In a large bowl, whisk together sugar, eggs, oil and vanilla.

In another large bowl, combine all dry ingredients.

Add the dry ingredients to the whisked mixture. Remember the batter will be very thick. Stir until everything is combined and then stir through the tin of apples.

Butter and flour your muffin tins or use paper liners. Fill muffin tins to the top and bake for 20 - 25 minutes.

Serve warm from the oven is best however, these are suitable for freezing. Great for school lunches!

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