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Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Line 8 holes of a muffin tin with cases or strips of baking paper. Beat the butter and sugar then stir in the flour mixture and buttermilk. Fold in the apples.
2. Divide between the cases and bake for 25 minutes until golden and risen.

Per serving

234 kcalories, protein 3.8g, carbohydrate 38.6g, fat 8.2 g, saturated fat 5g, fibre 1.1g, salt 0.76 g

Latest comments and suggestions

• austinali66

  16 October 2009

  austinali66 rated and commented on this recipe

  

  I just wondered if there was a mistake in this recipe or was it supposed to be egg free? I made up the mixture without and it looked too dense, so added 1 egg and turned out fine although would almost be tempted to try it with too. Maybe it was intentional and the buttermilk was supposed to moisten and lighten the mixture but if so they need a bit more. I will make again as they turned out well and looking for ways to use up glut of apples!

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• clove

  17 October 2009

  clove commented on this recipe

  I've seen other apple muffin recipes without egg, and some with too. This egg-free recipe will probably turn out like an apple scone, a traditional Scottish recipe. The amount of liquid (buttermilk, skimmed, semi-skimmed, whole milk) seems about right. I'm about to give them a go!

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• clove

  17 October 2009

  clove rated and commented on this recipe

  

  Well, they were delish! I used whole milk and mixed spice as had no buttermilk or ground ginger. The proportion of liquid was just right and they came out a treat - moist but fluffy too. Bet cinnamon would be a good variation. And, to be very US of A, you could add a half teaspoon or two of pure vanilla essence. Mmm, mmm.

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• recipes

  18 October 2009

  recipes rated and commented on this recipe

  

  Lovely taste, they stuck a bit to the muffin cases but this may be because I added an egg (before I read Clove's comments). Used milk with a squeeze of lemon juice as didn't have buttermilk. Will probably add some cinnamon next time for that full on apple/cinammon experience.

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• ncsh

  20 October 2009

  ncsh rated and commented on this recipe

  

  hmm these were ok. i got much more than 8 but i was using large cupcakes cases rather thanmuffin ones. next time i will put the spice into the cake mix rather than one the fruit so you can taste it better. they also were quite brown on top but not 1100% done inside?? will try once more if i get a thumbs up from the kids....

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• sezza1uk

  22 October 2009

  sezza1uk commented on this recipe

  Do you have to use cooking apples for these or will ordinary eating apples such as Golden Delicious do?

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• JOOLES

  22 October 2009

  JOOLES commented on this recipe

  Well sezza1uk i have lots of eating apples to be used up so i will be making these with those. I cant see any harm. Looking forward to making these, they look lovely.

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• sarah2000h

  22 October 2009

  sarah2000h commented on this recipe

  Does anyone know if you can freeze these muffins, or muffins in general?

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• austinali66

  24 October 2009

  austinali66 commented on this recipe

  I used eating apples and think this is the better option for the sweetness, cooking apples would be a bit tart. They should freeze ok but havnt tried yet, although I do freeze lots of other cakes.

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• MrsB75

  24 October 2009

  MrsB75 commented on this recipe

  used cinnamon as well as the ginger and increased the amount of apple. No need to add egg. Used milk with lemon as I didn't have any buttermilk. Beautiful, light and fluffy will be making again

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• Marrrrrlaine

  28 October 2009

  Marrrrrlaine rated and commented on this recipe

  

  made a delicious pudding with cream ( & just as nice warmed the next day) used muffin cases and made about 10. Added cinnamon instead of ginger & sultanas - yum.

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• Linette

  05 November 2009

  Linette rated and commented on this recipe

  

  Lovely!

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Ingredients

• 75g butter
• 100g golden caster sugar
• 225g plain flour , mixed with 3 tsp baking powder and a pinch of salt
• 225ml buttermilk
• 100g apples , peeled, cored, chopped and tossed with a large pinch of ground ginger

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Difficulty and servings

Makes 8

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 75g butter
• 100g golden caster sugar
• 225g plain flour , mixed with 3 tsp baking powder and a pinch of salt
• 225ml buttermilk
• 100g apples , peeled, cored, chopped and tossed with a large pinch of ground ginger

Per serving

234 kcalories, protein 3.8g, carbohydrate 38.6g, fat 8.2 g, saturated fat 5g, fibre 1.1g, salt 0.76 g

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