Taking a quote from Seinfeld:
Cinnamon: It should be on tables in restaurants…anytime someone says ‘Ooh, this is so good – what’s in this?’ the answer invariably comes back, ‘cinnamon’. Cinnamon. Again and again!
And so it is! Cinnamon – one of the all-time great spices and together with apple they are like two peas in a pod! Perfect!
This is another recipe that I’ve had tucked away in a recipe book that I put together years ago so I can’t tell you where it came from or its actual author as such. But I can tell you that they are delicious and just a little bit special!
Using the pie apple makes them particularly moist – one of my all time favourite muffins!
What you will need:
- 2 cups self-raising flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ½ cup firmly packed brown sugar
- 410 can diced pie apple
- Egg replacer for 1 egg (you can use flaxseed meal)
- ¾ cup soy milk
- 1/3 cup sunflower oil
- 1 teaspoon vanilla extract
- 2 tablespoons brown sugar, extra pinch ground cinnamon
What to do:
Preheat oven to moderately hot 200 °C (180 fan forced oven)
Pop muffin cases into a 12 hole muffin pan
Sift the flour, spices and brown sugar into a large bowl. Add 1 ½ cups of the pie apple then the combined egg replacer, soy milk, oil and vanilla extract. Then stir until just combined. Don’t overmix.
Spoon the mixture evenly into the muffin cases. Divide the remaining apple amongst the tops of the muffins and sprinkle with the combined extra sugar and cinnamon.
Bake in the oven for approx 15-20 mins
Transfer the muffins to a wire rack.
These are lovely served warm or…. Equally as yummy served when cooled!