Prep 25 mins
Cook 25 mins
This is a recipe I adapted from Allison Holst's Fruit Salad Muffins in her Muffins & Slices Cookbook. We didn't have any fruit salad, but we did have lots of apples that no one was eating. I added the spice, because not much can beat spicy stewed apples! These muffins are a perfect comfort food to wake up slowly with- coffee and hot apple spice muffins are a great way to meet the day.
- 3 medium sized red apples
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄8 cup white sugar
- 2 cups self-raising flour
- 1 teaspoon baking powder
- 1⁄2 cup white sugar
- 1⁄4 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1⁄2 teaspoon cardamom
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon ground allspice
- 75 g butter
- 1⁄2 cup milk
- 1 egg, beaten with a fork
- 1⁄4 cup stewed apple juice
- Turn the oven onto bake, 180 degrees Celsius, with the rack just above the middle.
- Wash the apples.
- Cut apples (I like to cut them into thin slices, but they can be chopped or diced- whatever you prefer).
- While you are in the process of cutting them, put the apples you have chopped into a medium-sized pot which is 3/4 full of water to avoid the apples turning brown.
- Measure the cinnamon, nutmeg and sugar into the pot of apples & stir. (with the sugar in the apples, I usually make the 1/8 cup a heaping 1/8 cup).
- Leave the apples on high heat until boiling, with the pot lid on.
- Put the temperature down to a medium heat as soon as it starts boiling heavily (stir occasionally).
- Cook the apples for about fifteen minutes after boiling, or until the apples are tender.
- Take the apples off of the heat and leave them to the side.
- Sift all remaining dry ingredients (the flour, baking powder, white sugar, salt, cinnamon, nutmeg, cardamom, ground cloves & ground allspice) into a bowl.
- In a small-to-medium sized pot, melt the butter.
- Add the milk & beaten egg into the butter, then mix.
- Drain the stewed apples (keeping to the side 1/4 cup juice that the apples were stewed in).
- Add the apples and the juice to the butter, milk and egg, then mix.
- Pour into dry ingredients.
- Mix until the dry ingredients and the wet ingredients are combined.
- Grease six-slot large muffin pan (or put six muffin cases into the muffin pan).
- Divide the mixture evenly into the six muffin slots.
- Place the muffins into the oven.
- Bake for 25 minutes, or until the muffins are a nice golden brown & a toothpick comes out of the center of the muffins basically clean (a tiny bit of moisture is nice in these muffins).
- Take the muffins out of the oven.
- Take the muffins out of the muffin tray, and leave to cool for five minutes on a cooling rack.
- These muffins are nicest served hot with coffee.
Our family loved these. We made these in smaller muffin pans so we had 12 muffins all together. They didn't last the whole day. There is only one thing I might adjust the next time I make these. The taste of cinnamon is pretty strong, we aren't used to that strong flavor, I might use less cinnamon next time. Thank you Stephanie for a great recipe. Made for our teammate on Genies of Gourmet ZWT5.