Delicious apple breakfast muffins. Perfect for a morning treat or packed into a lunchbox. Lightly spiced with pockets of chopped apple , finished with a glaze of icing. Great recipe for kids to make.

#bakealongwithTrish #lockdownbakes #carrigaline

SPICED APPLE BREAKFAST MUFFINS
INGREDIENTS
(Makes 12-16)

200g chopped apples (3 granny smith apples)
2 Tablespoons lemon juice
200g dark brown sugar
120g salted butter (melted)
170g/ml of Buttermilk
1 large egg
50g Bramley apple sauce
300g self raising flour
1 teaspoon bread soda
1 teaspoon mixed spice



CRUNCHY TOP (Optional)
½ teaspoon cinnamon
2 tablespoons caster sugar

GLACÉ ICING (optional)
60g icing sugar
1 tablespoon milk

METHOD
Pre heat oven to 180C/ 350F/ Gas4
Prepare a 12 cavity cupcake tray with cases (more if you have a second tray as it makes 16)
Toss chopped apples in a container with two tablespoons of lemon juice, it helps keep the apples lovely and crisp and also prevents them from going brown.
In a bowl blend flour, bread soda and mixed spice, set aside .
In another bowl whisk together melted butter, sugar, buttermilk, apple sauce and egg until combined.
Scatter the flour mix across the batter and stir using a spatula, try not to over mix or it will toughen the muffin.
Finally add the chopped pieces of apple and give one last stir for good luck.
Using an ice cream scoop or spoon, fill the cupcake case about 2/3rds full with the batter.
At this stage you could sprinkle some cinnamon sugar on top of the muffins to create a crunchy top while they bake. (optional)
Bake for 20 - 25 minutes or until a skewer comes out clean.
Once baked, rest the muffins for 5 minutes before transferring to a wire rack to cool.
You have an option to leave the muffins without any decoration and just serve with a dollop of greek yoghurt and a drizzle of honey . Try sprinkling with icing sugar or with a drizzle of glacé icing. I went for glacé icing because I can lick the spoon when I’m done!
To make the icing just blend your icing sugar with a little milk or water until the desired consistency .
Drizzle the icing over the muffins and allow to set.

These keep well for two to three days if allowed! Just keep in an air tight container so they remain fresh.

TRISH’S TOP TIPS **
Toss the apples in lemon juice to prevent them from going brown .
Using an ice cream scoop keeps the muffins all the same size so they can bake evenly in the oven.
Too much mixing activates the gluten in the flour so can make your muffins a little tough, so try to stir all your ingredients gently and not too vigorously .

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