Special Diet

American-Style Giant Apple and Cinnamon Muffins

cook 30 mins
  • butter, for greasing
  • 200 g (7 oz) wholemeal flour
  • 50 g (2 oz) fine oatmeal
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon ground cinnamon
  • 100 g (3 1/2 oz) soft light brown sugar
  • pinch of salt
  • 200 g (7 oz) apple, apple and apricot, or apple and blueberry purée
  • 150 ml (1/4 pint) buttermilk
  • 3 tablespoons groundnut oil
  • 2 large eggs, lightly beaten
  • Preheat the oven to 180°C (350°F), Gas Mark 4, and lightly grease a 6-cup nonstick giant muffin tin.
  • In a large bowl, mix together all the dry ingredients.
  • Beat the remaining ingredients together in a large jug and pour into the dry mixture. Use a large metal spoon to stir until barely combined, then spoon the batter into the prepared muffin tin. Place in the oven for 20–22 minutes until risen, firm and golden. Remove from the oven and transfer the muffins to a wire rack to cool slightly before serving warm.
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