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Apple and Cinnamon Muffins

Children love these cinnamon-scented muffins which you can eat warm or cold. You can keep the muffins in an airtight tin for up to 2 days - but they probably won't last that long! Makes 10-12 muffins


  • 9oz/250g plain flour

  • 1 tablespoon/10g baking powder

  • 3oz/75g sugar

  • 1 teaspoon ground cinnamon

  • 3fl oz/90ml milk

  • 2fl oz/55ml apple juice

  • 1 egg, beaten

  • 3oz/75g unsalted butter, melted

  • 5oz/150g dessert apple, peeled and chopped


  • 1.

    Preheat the oven to 190ºC, 375ºF.  Grease a muffin tin or line it with paper cases.

  • 2.

    In a large bowl, sift together the flour, baking powder, sugar and cinnamon.  In another bowl, combine the milk, apple juice, egg and butter.

  • 3.

    Pour the wet ingredients in to the bowl of dry ingredients and stir until just combined.  Be careful not to overstir - this batter has quite a thick consistency as the apple will give out juices as it cooks.  Add the chopped apple and stir again once or twice.

  • 4.

    Spoon the batter in to the muffin tins and bake for twenty to twenty-five minutes until brown.  Remove from the oven and allow to cool in the tin.

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