Apple and Cinnamon Muffins
I really don’t think there is a yummier muffin than apple and cinnamon.
Moist and delicious – and they freeze well so they are perfect for school lunches. You can of course ditch the pie apples like I have used in this recipe and just grate fresh apples instead – just make sure you include the apple skin too – it is extra fibre and really good for you.
Mix eggs, milk and butter together.
In separate bowl, combine flour, sugar and apple.
Add the milk, egg and butter mixture.
Stir until mixture is well combined.
Pour mixture into greased muffin tins.
Dust tops with cinnamon sugar (1 teaspoon cinnamon to 2 teaspoons sugar).
Bake at 200 degrees for about 20mins.
Recipe Hints and Tips:
- Apple and Cinnamon Muffins are suitable to freeze for up to two months.
- Serve with whipped cream or a sifting of icing sugar on top.
- You can also add a teaspoon of cinnamon to the batter for an extra hint of cinnamon, without it over-powering the muffins.