Muffins are one of my favourite things to bake, because they are literally low effort – high reward situation. I mixed the batter for these together in 10 minutes I had spare in between things and they turned out really wonderfully fluffy and quite tasty. They are also quite low calorie which just means I can have more, right? The original recipe from Olive magazine also contains nuts, which I didn’t include but would go quite well with the cinnamon and apple combination. I also omitted decorating with icing as I didn’t feel it was necessary – they are quite tasty as they are. The cooking time in the original recipe was quite short, mine took almost double the time in the oven and I’ve adjusted this in the version below.
Apple Cinnamon Muffins
Makes 12 | Prep 10 mins | Cook 30 mins
- 125g plain flour;
- 125g wholemeal flour;
- 125g soft light brown sugar ;
- 2 tsp baking powder;
- 2 tsp ground cinnamon;
- 2 eggs, beaten;
- 100ml yogurt;
- 100ml vegetable oil;
- 2 apples, peeled and grated.
Heat the oven to 180C/fan 160C/gas 4 and either line a 12-hole muffin tin with paper cases or oil each muffin hole with a drop of vegetable oil.
Tip the flours into a bowl with the sugar, baking powder, cinnamon and a pinch of salt. Add in the eggs, yogurt, oil and grated apple, and mix well.
Divide between the cases and bake for 25 minutes, checking them after 15/20 minutes. They are ready when they have risen and golden on top, and a skewer comes out clean when you prod them.
Original recipe from Olive magazine issue January 2021 available online here.
Nutritional Information from Olive magazine original recipe, which will be slightly higher than version above as no nuts or icing were included: Kcals 234 | Fat 11.4g | Saturates 1.2g | Carbs 27.2g | Sugars 12.2g | Fibre 2g | Protein 4.5g | Salt 0.3g