Now that the weather has cooled down, switching the oven on is actually an enticing thought. So we decided to bring you some baking inspo. These apple and cinnamon muffins are perfect for a takeaway breakfast on a busy Saturday sports morning or as a post-match snack. Whether you enjoy them on the sidelines or in the car, we hope they bring you ‘cozy’ that being out of bed in this weather can’t.
Apple and cinnamon breakfast muffins
• 360 grams of plain flour
• 160 grams of brown sugar
• A pinch of salt
• A tablespoon of cinnamon
• One and a half teaspoons of baking powder
• One and a half teaspoons of baking soda
• 300 millilitres of milk
• Two tablespoons of natural yoghurt
• One egg
• One teaspoon of vanilla extract
• 70 millilitres of sunflower oil
• Two apples
- In a large bowl, mix all the dry ingredients. If you’re using a freestanding electric mixer use the paddle attachment.
- Combine the milk, yoghurt, egg and vanilla in a jug and stir with a fork until they are combined.
- Pour the wet ingredients slowly into the dry ingredients while they are mixing on low. When it is combined, do the same with the oil.
- Turn up the mixer (or the elbow grease) and beat until it is nice and smooth, it shouldn’t take more than a minute.
- Peel the apples and chop them up into a mixture of squares, chunks and slices, no thicker than 1cm and fold them through the mixture.
- Bake for 25 minutes or until they smell like they are ready. Honestly, the best way of knowing when something is ready is when it smells amazing.
You can substitute the apples and cinnamon for any fruit or nut combo. Just make sure to add about 250 grams combined.
These muffins can be frozen for up to a month so double the recipe and freeze half if you have a hungry clan.
Explore more from Barbara O'Reilly on her Instagram @patchworkcactus