Most autumnal of muffins. Delicious and justifiable to eat at literally any time of day. Makes 12.
- 1 egg
- 60g soft light brown sugar
- 80g plain flour
- 50g ground almonds
- 1 tsp baking powder
- Pinch of salt
- 1 tsp ground cinnamon
- Couple of gratings nutmeg
- ¼ tsp ground cloves
- ¼ tsp almond extract
- 50ml sunflower oil
- 2 apples, peeled and cored and diced
- 3 tbsp milk
- Handful of sultanas
- Flaked almonds
- Pre-heat the oven to 170C fan (190C) and line muffin cases
- Whisk together the sugar and egg until well combined and thickened
- Add the milk and oil and beat in
- Then add the flour, ground almonds, baking powder, salt and spices
- Mix together thoroughly with a spoon or spatula, then add the apple and sultanas
- Stir them in and then spoon the batter into the muffin cases
- Sprinkle over a light scatter of flaked almonds
- Bake for 25-30 mins until golden and then cool on a wire rack
- Eat immediately or store in an airtight container at room temperature
These freeze really well if you can’t get through all of them before they go stale
Sophie cooks 