One of the best things about autumn, besides the crunching of leaves underfoot, breathtaking fiery sunsets, and cosy nights snuggled up indoors under mountains of blankets, has undoubtedly got to be the delicious food and drinks the season has to offer.
The abundance of apples during the autumn makes them a fantastic addition to sweet treats, particularly when mixed with warming autumnal spices such as cinnamon and nutmeg. What a dream team!
This recipe makes a total of 24 muffins at approximately 22 pence per serving, making them a cost effective snack or breakfast option (I love having mine with a hot cup of hazelnut latte).
Step 1: Preheat the oven to 180°C / Gas mark 4.
Step 2: Take two 12-hole muffin cake tins and grease them using a small amount of butter. Line the muffin tins with 24 muffin cases.
Step 3: Beat the sugar and butter together in a bowl until they become fluffy and light. Add the eggs one at a time and continue to beat the mixture until they are blended well with the sugar and butter, before adding all of the milk and vanilla extract and beating until well mixed.
Step 4: In a separate clean bowl, sieve the baking powder and the flour before adding to the rest of the mixture. Add the grated apple and stir it thoroughly, making sure that the apple is evenly distributed throughout the mix. Divide the mixture evenly between the 24 muffin cases and fill the cases up to ⅔ full.
Step 5: Bake your muffin mix in the preheated oven for 25 to 30 minutes until they rise and feel firm to the touch.
Step 6: Remove the muffin trays from the oven and allow the muffins to cool down before serving.
Best enjoyed on a crisp autumn day with your favourite hot beverage!
Recipe found and modified from www.allrecipes.co.uk