28 May Apple, Cinnamon and Ginger muffins Recipe
Apple, Cinnamon and Ginger muffins
If you have to prepare lunch boxes like me, you may be always looking for new additions and ideas.
Every week I like making a batch of muffins or cake and cookies or biscuits. I usually do this over the weekend and get my daughter involved. After all, she will be the one eating them (ok, I admit it; I also eat them. I love having something sweet with my afternoon coffee). Having these baked goods makes getting lunch boxes and snacks ready much easier, plus I know what my daughter is eating.
This week I have created this muffin recipe trying to use some sad apples, before they went to waste. I have used a combination of whole wheat and plain / all purpose flour, to make them healthier.
I have used my kitchen-aid stand mixer, but you can also use hand mixer or simply make it all by hand. If making by hand, mix dry ingredients in a bowl and wet ingredients in another, and then blend together.
Ingredients (makes 16 standard size muffins)
1 apple peeled and grated
150gr / 10.5 Tablespoons / 5.3 oz butter at room temperature
125 gr / 4.4 oz Plain / all purpose flour
100gr / 3.5 oz whole wheat flour
3 teaspoons of baking powder
2 Tablespoons of honey
100gr / 3.5 oz sugar
1 teaspoons ground ginger
1 teaspoon ground cinnamon
160ml / 5.4 oz milk at room temperature
2 eggs at room temperature
1 pinch of salt (if using salted butter, no need to add salt)
Mix butter with sugar until pale and fluffy.
Add eggs, one at a time, until well mixed
Sift flours with baking powder and spices and add to the muffin mixture
Add milk, honey and apple and mix until well combined
Preheat the oven at 160C / 325F
Prepare a muffin tray with baking cups / paper cases and fill them 2/3, about 1/4 cup each
Gently tap the tray a couple of times to get rid of any air bubbles
Bake for 20 to 25 minutes or until cooked when tested with a skewer or cake tester.
Let muffins stand in the tray for 5 minutes, then cool an a wire rack.
Serve with powdered sugar