“An apple a day keeps the… ” sorry, I lost interest and am now in the lolly aisle deciding between retro party mix and snakes (was too hard to decide so obviously bought both).
We all know the only reason adults buy bags of apples is because a) a pretty fruit bowl is cheaper than flowers and b) there’s a chance you’ll eat more than one. Let’s just own our flaws and admit we ain’t ever gettin through kilos of apples before the fruit flies swarm and the gloss fades. Until today. Today we make muffins. Or as I like to call my vaccination against hangry.
Deliciously Moist Apple & Pineapple Muffins
Makes 9 large muffins
Adapted from Margaret Fulton
Ingredients
- 185g plain flour
- 110g caster sugar
- 2tsp baking powder
- 1/2tsp baking soda
- 1tsp cinnamon
- 60g butter, melted
- 2 eggs
- 200ml sour cream
- 2 apples, unpeeled & diced
- 2 pineapple rings from a can, diced
- A few crushed walnuts – optional
Method
Turn your oven on to 180 and line a your muffin tin.
Stir through the flour, sugar, baking powder, soda and cinnamon together in a bowl then leave aside. Melt the butter in another bowl then crack the eggs in and mix through. Add the sour cream, apple and pineapple and combine. Pour the wet mixture into the dry then once you have a smooth batter, spoon the mixture into your muffin trays 3/4 full. If you’re using them, top with walnuts.
Bake for 20 minutes or until a skewer comes out clean. Clean up, make a tea and devour in bliss.