A few months back my husband rang me to ask a really important question; ‘ what’s the difference between a cupcake and a muffin?”
Simply put: a cupcake is a mini fluffy cake while a muffin is a mini hybrid of a cake and a bread. It is more rustic, less sweet and lower in fat. Something you can enjoy with your morning tea or coffee, and smear with some butter and jam if you so wish. Some muffin recipes are more cake-like while others more bread-like
This recipe is closer to the bread-like variety and would be perfect as a loaf, sliced up for a special breakfast.
Before moving on to the recipe, I just want to share a funny apple discovery I made. The apples I used today were purchased about 3 months ago and have been living in my fridge ever since. Apart from the skin shrivelling a bit, they were perfect. So if you have old apples, keep them in the fridge and use them when you want to bake.
This recipe is adapted from: http://www.folklifestyle.com/2011/09/whole-wheat-apple-muffins-with-walnut.html
Prep Time: 10 mins
Bake time: 20-25 mins
For the muffin mix:
• 1 1/2 cups plain flour
• 1 1/2 cups whole wheat flour
• 1/2 tsp baking soda
• 1/2 cup caster sugar
• 1/2 cup chopped walnuts or almonds etc
Preheat your oven to 200 deg C.
Line a 12 hole muffin tin.
In a small bowl rub struesel mixture together to for a fine crumby mixture. Dont worry if a bit lumpy.
Mix dry sifted ingredients (except sugar) in a large bowl. Mix wet ingredients and sugar in another bowl.
Make a well in the centre of the large bowl, add the wet ingredients and the apples. Mix gently until just combined. This means the mixture will still be a bit lumpy, That is perfectly fine.
You dont want to over-mix. I repeat: you dont want to over-mix.
Place mixture into baking tray, and top with some of thee struesel mix.
Bake for 5 mins, then reduce oven temp to 180 deg C and bake for another 15-20 mins.
Dont over bake.
Once done, remove from baking pan and allow to cool before eating.