Fluffy apple muffins

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• martin

  31 October 2010

  martin rated and commented on this recipe

  

  I made these with my little grandsons because they are allergic to eggs. They were very successful: extremely light and fluffy but yet moist. I used cinnamon instead of ginger and a dual purpose apple from the garden. I changed the method because it was easier for the boys. We rubbed the butter into the flour and then added the other ingredients. It worked beautifully. I'd like to try other fruits.

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• Sue

  18 November 2010

  Sue rated and commented on this recipe

  

  Having read everybodies comments I have given these a go... didn't have any butter so used stork, added extra apple, replaced ginger with cinnamon, added a big splash of vanilla concentrate, didn't have any buttermilk so used semi skimmed milk and lemon juice......20 mins later 12 oh so fluffy and light muffins, bit flat on top but delicious especially when warm!!!!

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• kazzle

  24 January 2011

  kazzle commented on this recipe

  they felt a bit cakey when they went in. I used pouring yoghurt so next time will add milk too as it was a bit dry. too hot to try - will let you know. they look good enough to eat!

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• Moomin

  23 April 2011

  Moomin rated and commented on this recipe

  

  This is the first batch of muffins I've ever made, found all the previous comments really useful! I used semi-skimmed milk instead of buttermilk, generous pinches of ground ginger and cinnamon for the apples and mixed spice in the flour. I used three small/medium sized eating apples. The mixture made 12 muffins, and they taste great! Definitely a hit and will be made again!

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• supercook69

  23 May 2011

  supercook69 rated and commented on this recipe

  

  Love em!! These have just come out the oven :) I made my own buttermilk, that saved money. I used cooking apple only because I had some sitting in my veg rack, they were turning yellow & the were prefect for them. I also added 1/2 tsp of mixed spice & of cinnamon. They didn't rise much, maybe next time I'll use SR flour instead see it it makes a difference. Very yummy :)

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• meoww

  01 July 2011

  meoww rated and commented on this recipe

  

  I made these with a few changes and they were delicious! I read the other comments first and used semi-skimmed milk with lemon juice instead of buttermilk. I used dark brown sugar as I think it tastes nicer. I also used twice the amount of apple, added a grated carrot and a teaspoon of cinnamon. To finish off I sprinkled some oats on top. They came out a little flat but were very moist and fluffy. Would definitely make again.

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• bakingbeginner

  20 August 2011

  bakingbeginner rated and commented on this recipe

  

  Added some cinnamon which made them very yummy! Made 10 large muffins - not eight as there was a lot of mixture!

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• karen

  18 September 2011

  karen rated and commented on this recipe

  

  As a bnb landlady who makes muffins 4 or 5 times a week I'd say I was a fairly experienced muffin maker. Unfortunately these rose perfectly then collapsed. I suspect I put in a tad too much baking powder. They tasted nice but I couldn't serve them to guests

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• Victoria Cable

  27 September 2011

  Victoria Cable rated and commented on this recipe

  

  I couldn't get on with these, they didn't rise, were impossible to get out of the cases, and tasted ok, even with the addition of cinnamon. I think it would be better if the apple were grated rather than chopped, as this made the muffin texture too gooey when cooked and uneven.

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• Newbump

  28 September 2011

  Newbump rated this recipe

  

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• Dina

  05 October 2011

  Dina commented on this recipe

  This recipe was really good worked well with my apples from my garden. will definatley making these again its so quick.

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• Dina

  05 October 2011

  Dina rated this recipe

  

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• jennys food

  11 October 2011

  jennys food commented on this recipe

  Yummy muffins. After reading other comments I too added 1tsp cinnamon and a few dates really nice and moist. Good for lunch boxes as not too crumbly.

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• AliQ

  13 October 2011

  AliQ rated and commented on this recipe

  

  I'm afraid I had very little success here. Rather than fluffy and light my version turned out small and stodgy. Granted I am not an experienced baker by any stretch of the imagination but I thought this was a fairly foolproof recipe. My muffins had very little rise and were more like a scone in texture. I also wasn't happy that they had cooked evenly. Think the apple may have made the sponge too moist. Maybe grating the apple might be an idea. Afraid my batch was only destined for one place!

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• Eatingfortwo

  31 January 2012

  Eatingfortwo rated and commented on this recipe

  

  Gorgeous. I doubled the mixture and divided between 12 muffin cases and they looked like the ones from Starbucks! I used bramleys, and coated them in cinnamon, and added mixed spice to the flour. When they were still a little warm I drizzled icing made with unrefined icing sugar, which looks like caramel.

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• Polly68

  21 May 2012

  Polly68 commented on this recipe

  I made these with semi skimmed milk and lemon juice, tossed the apples in cinnamon, added ginger to dry ingredients, put mixture into small cases and reduced baking time by 5 mins to account for smaller cases. Made 18 comfortably. They rose really well and I had no caster sugar so used light brown sugar. They also looked amazing!they are light fluffy and moist.

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• Miss Ingbrain

  30 October 2012

  Miss Ingbrain commented on this recipe

  Can't wait to try these using semi skimmed milk and cinnamon. Will post my experiment when i've eaten em!!

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• MaaikeButter

  03 January 2013

  MaaikeButter rated and commented on this recipe

  

  Unfortunately these didn't work for me, they've just gotten completely stuck to the muffin liners. Bit of a gluey texture on inside, too.

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• chinadoll

  12 January 2013

  chinadoll commented on this recipe

  I've made these a few times now with slight modifications. I used 3 times the amount of apple and sprinkled them with ginger, cinnamon and mixed spice. I only had unsweetened soya milk to use and I replaced the caster sugar with soft, dark brown sugar. I baked the muffins for 45 minutes at 220oC...... Yum, yum, yum!

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• Chookrack

  04 February 2013

  Chookrack rated and commented on this recipe

  

  Nice base recipe, though as with on other reviews I made a few changes. I added mixed spice to the flour and used semi-skimmed with lemon juice I place of buttermilk as I didn't have any to hand. I also increased the apple content slightly and threw in a double handful of sultanas which gave a little more moistness and bursts of flavour - if I had time I'd soak them in cider or apple juice first (next time!). I finished them off by glazing with golden syrup when still hot from the oven - they looked and tasted fab.

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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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