This was one of my first muffins I made and it was adapted from a recipe by Susan Reimer. But unlike the original recipe I wanted to find out a way to make these without eggs without losing out on the moisture. These muffins are great for so many different occasions: breakfast, brunch, picnic, tea time snack etc. I have also measured the wet and dry ingredients in advance, so when I want to make them I just need to mix the wet and dry ingredients together and it becomes even simpler and hassle free!
If you don’t have the individual spice powders below you can just use 1.5 teaspoons of Mixed Spice.
I prefer to use Granny Smith apples in this recipe but you can use any really.
My favourite nuts to use in this recipe are Pecan nuts, but walnuts or hazlenuts are also fine.
Apple Spice Muffins
Makes 12 standard size muffins or 8 large muffins
What you need:
- Self raising Flour – 225g
- Baking Powder – 1 tsp
- Salt – 1/4 tsp
- Cinnamon – 1tsp
- Ground ginger – 1/2 tsp
- Nutmeg – 1/4 tsp
- white granulated sugar – 100g
- Apple – 170g (approx) – peeled and chopped finely
- Raisins/sultana’s – 30g
- Chopped nuts – 30g
- Milk – 150ml (I used Almond milk to keep this recipe vegan but you can use any milk) You may need to add more to get a thick dropping consistency. I end up using between 150ml – 180ml.
- Vegetable oil – 100ml
For the topping:
- 60g chopped nuts
- 3 tablespoons (apporx) of brown (demerera) sugar
How to make it:
- Prepare your muffin tin by greasing them or lining them with cases. Pre-heat your oven to 190 deg C (375 F).
- Keep the apple, raisins and nuts aside.
- Put in all your other dry ingredients (flour, salt, baking powder, spices) together in a bowl and mix well.
- Then measure out your milk and oil and then add these wet ingredients to the dry ingredients and work swiftly to combine them well with a wooden spoon.
- Add the apple, raisins and chopped nuts and mix well so that are evenly distributed in the mixture. The batter should have a thick dropping consistency.
- Spoon the mixture into your tin and sprinkle with the sugar & nut topping. Bake for about 20 – 25mins until the the tops of the muffins are browned and spring back when pressed lightly.
- Cool on a rack. I like to eat these warm from the oven but if you are not eating these straight away then you can just put them into the microwave for 10 seconds.