Apple Sultana Muffins Recipes
STAY-MOIST APPLE MUFFINS!
Recipe VIDEO above. These muffins are a miracle - they stay moist for 4 to 5 days!! KEY TIP: Do not over mix batter (causes dry muffin), stir until flour is just incorporated, few lumps is fine. This recipe will work with cup measures regardless of which country you are in, with the exception of Japan - please use weights provided.
Provided by Nagi
Categories Baking
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 200C/390F.
- Brush a 12 hole, standard muffin tin with melted butter, or line with paper cases. (Note 3)
- Place butter and brown sugar in a bowl, whisk to combine.
- Add milk, then egg and vinegar. Whisk to combine.
- Scatter flour across batter surface, followed by baking soda, cinnamon and salt. Whisk 10 times until the flour is incorporated - some lumps is fine.
- Stir through apple -minimum stirs just to disperse.
- Scoop batter into muffin tin - I use an ice cream scoop - filling it all the way to the top. If using a scooper, leave it the slight ball shape (see video) - don't smooth the top. You should get 12 (see Note 3).
- Sprinkle with sugar (if using - makes surface slightly crispy), place muffins in the oven.
- Immediately turn down to 180C/350F.
- Bake for 20 minutes (standard) or 18 minutes (fan / convection) , or until a skewer comes out clean.
- Rest in the muffin tin for 5 minutes then transfer to a rack to cool.
- Once fully cooled, store in an airtight container - it will stay moist for up to 5 days. These also freeze very well.
Nutrition Facts : ServingSize 103 g, Calories 253 kcal
APPLE AND SULTANA MUFFINS RECIPE
Easy apple and sultana muffins recipe
Provided by Netmums
Categories Baking recipes for kids
Time 35m
Yield 8+
Number Of Ingredients 7
Steps:
- Preheat the oven to 190°C/170°C fan/Gas Mark 5. Line a 12-hole muffin tin with muffin cases.
- Place the sultanas in a small bowl. Pour over a little boiling water and leave them for 5 minutes to plump up.
- Whisk the eggs and sugar together in a large mixing bowl. Whisk in the oil.
- Gently fold in the grated apples, flour and cinnamon.
- Discard the liquid from the bowl of sultanas, then fold them into the mixture.
- Divide the muffin batter equally between the 12 muffin cases. Bake for 15-20 mins or until firm to the touch and golden brown.
- Leave to cool in the tin for 5 minutes, before leaving to cool completely in their cases on a wire rack.
APPLE & SULTANA MUFFINS
These fruity muffins make a healthy lunchbox snack, scroll down for two other great lunchtime fillers
Provided by Good Food team
Categories Lunch, Main course
Time 35m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. In a large bowl mix the self-raising flour, baking powder, cinnamon, wholemeal flour and golden caster sugar.
- In another bowl, mix the eggs, semi-skimmed milk and sunflower oil. Pour the wet ingredients into the dry and mix well, then stir in the grated apples and sultanas.
- Divide the mix between 12 muffin cases and bake for 25 mins. Cool on a wire rack, then pack in a container for lunch.
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- Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray (my pan is non-stick and doesn’t require any grease).
- In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Blend well with a whisk. Add the grated apple (if it is dripping wet, gently squeeze it over the sink to release some extra moisture) and chopped apple. Stir to combine.
- In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, applesauce and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). The batter will be thick, but don’t worry! Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake muffins for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
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- Sieve baking soda and baking powder to remove any lumps, then mix with all remaining dry mixture ingredients in a bowl.
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- In a dessert bowl pour in the warm orange juice or water and add in the sultanas. The warm liquid will help to plump them up while you mix the rest of the batter.
- Preheat your oven to 220C/425F/Gas mark 7 and line or lightly grease a 12 hole muffin pan and place to one side.
- In a large mixing bowl add in the flour, baking powder, salt and ground cinnamon and whisk it all together until well combined.
- In a large jug or another mixing bowl combine the eggs, light brown sugar, sweetened condensed milk, olive oil and the vanilla extract and vigorously mix everything together.
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