Apple cinnamon muffins

Ingredients

• (A)
• 240 g plain flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoon ground cinnamon
• (B)
• 260 g milk
• 1 teaspoon vanilla essence
• 100 g soft brown sugar
• 110 g unsalted butter, melted and COOLED COMPLETELY
• 200g apples, chopped

(C) depending on which kind of muffin you want, choose one of the following:

• 45 g walnuts, finely chopped
• OR
• 100 g raisins
• OR
• Crumble
• 45 g plain flour
• 30 g cold butter, chopped
• 2 1/2 tablespoons soft brown sugar
• 1 teaspoon ground cinnamon

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Preparation

• (For crumble, combine flour and sugar and cinnamon. Rub in butter until mixture resembles coarse bread crumbs. Set aside.)
• Preheat oven to 200 degrees C. Boil the chopped apples for 5 minutes with 1-2 tablespoon of water. If your apples are sweet enough, you can add 1 tbsp of brown sugar. Leave to cool.
• Sift (A) in one bowl, add the brown sugar and mix evenly. Whisk (B) in another bowl until well combined.
• Make a well in the center of bowl with (A) and pour in (B) until just combined, keeping mixing to a minimum.
• Add in melted butter and apples and stir till just combined, again avoid over-mixing as it will make your muffins tough. Batter should be lumpy. Add in raisins together with the apples at this stage if you like.
• Grease muffin tins or line with paper cups. For muffins without topping, fill the to 3/4 full. For muffins with walnut/crumble topping, fill almost to the brim. Sprinkle the toppings on top of the muffins.
• Bake for 20-25 minutes at 180 degrees C until muffins are risen, golden and come away slightly from the sides of the tin.