Apple and Blueberry Muffins
If you’re the mummy of small children then I bet you end up with leftovers all the time. Or worse you have fruit going bad in the bowl or fridge. This morning I had both…apple and blueberries.
There was cut up apple – the boys didn’t touch. A massive punnet of blueberries close to being on the turn. I also have a toddler on a growth spurt who’s eating everything in sight but when he gets home from nursery not first thing.
The plate of leftovers looked like such a waste. I wondered if I could re-hash my banana muffin recipe to accommodate some apple and blueberries.
Apple and Blueberry Muffins Recipe
Ingredients:
75g melted butter
50g dark muscovado sugar
65g caster sugar
250g self raising flour
1tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp vanilla extract
1 apple (grated or cut up into very small pieces)
1 small punnet of blueberries or half a big one
2 medium eggs
125ml milk
- Heat the oven to 190C/Gas 5. Pop the muffin cases into the tin. I spray the cases with frylight to stop them from sticking
- Melt the butter, 30 seconds in the microwave is normally enough
- Grate or chop the apple in my case I took apple chunks and chopped them into tiny pieces
- Sift the dry ingredients into a bowl (flour, sugar, baking powder, bicarb, cinnamon and nutmeg)
- Beat the eggs, vanilla extract, melted butter and milk with a fork. Add the fruit and stir
- Pour the wet mix into the bowl, stir roughly without over mixing
- Spoon the mixture into the cases
- Bake for 20 to 25mins you will know the muffins are done by poking the muffins with a skewer if it comes out clean they’re done
- Rest the muffins for 5 mins on a wire rack and then remove and leave on the rack for another 5 mins before serving
