Every Autumn, one of the houses on our block walk with Coco puts a bucket outside of their front drive with an invitation to help oneself to bags of their windfall Bramley Apples – what a lovely way to share with neighbours. And by lovely I mean lovely for my family, courtesy of the kindness of these neighbours because we get crumbles and baked goods out of their apples for free ^.^
Even after I made an 8 portions Apple Crumble (!!) I still had 3 apples leftover, and since Adelyn keeps very seriously saying “MUFFIN” at me, I figured I’d whip together some Apple & Sultana muffins (inspired by the BBC’s) as an Autumnal variation on our usual Banana muffins!
Enjoy the warm, homey smells of freshly baked cinnamon, appley goodness.
- 200g self-raising flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 50g wholemeal flour
- 100g golden caster sugar
- 2 eggs
- 125ml milk
- 4 tbsp sunflower oil
- 2 apples, peeled and grated (I used Bramley). Give a little squeeze so it’s not TOO juicy
- 100g sultanas
Preheat your oven to 180C (160C Fan) and line a 12-muffin tin with muffin cases.
In a big bowl, combine the dry ingredients; the self-raising flour, baking powder, cinnamon, wholemeal flour and sugar – give it a good mix together.
In a jug (or another bowl), beat the milk, eggs and oil together. Add this to the dry ingredients bowl and mix well.
Stir in the grated apple and sultanas and give it one last good stir.
Carefully spoon the mix into your prepared muffin cases and bake for 25 minutes until golden on top.
I’m a big fan of finger foods, especially ones that are quick to make and packed full of nutrition – courgette, carrots and spinach with the added hit of cheese for that moreishness…oooh these’ll be a hit in your household too if my family are anything to go by!
Adelyn literally bounces and makes strained squealing sounds when she sees me coming with these. Just like her Papa.
Remember – babies under 1 years old shouldn’t have salt added to their food as their kidneys aren’t mature enough to process it efficiently so there’s no need to season this. The cheese contains enough savoury flavour to satisfy even an adult’s palate.
225g self-raising flour
1tsp baking powder
1 carrot – peeled and grated
1 small courgette – washed and grated
80g mature cheddar, grated
2 handfuls of spinach, chopped
1 egg, beaten
45g unsalted butter, melted
- Preheat your oven to 180C (fan) and lightly grease a muffin tray with butter or oil. You can use muffin cases if you like.
- Pop your dry ingredients into a big bowl – so your flour, baking powder, cheese, carrot, courgette and spinach – and mix together.
- Then add your wet ingredients one at a time, mixing after each addition – so the egg, butter and then the milk. You should have a thick and pleasingly colourful batter.
- Pop a generous tablespoon of the mixture into your prepared muffin tray – you should have enough for 12.
- Bake for 20-25mins, until golden brown on top and your chosen poking testing implement comes out clean (toothpick, uncooked spaghetti, actual poker tester thing etc.)
- Leave them to cool slightly, if you can bear the wait.
FREEZING TIP: These freeze well in an airtight container or baggy. You can warm them up in the oven from frozen for 15mins (or leave to defrost) to enjoy all over again.
Adelyn using two hands to devour hers – a sign of enjoyment!