apple muffins

When FIL and MIL gave Da and I a large quantity of assorted fruits, I decided to use the lovely red apples to bake apple muffins. When I peeled the apples and cubed them, I was pleased to discover that the apples are juicy and crunchy.

The Chinese have a term to describe apples that are overripe - they would say that the apple has "potato meat" (meaning that the apple is no longer crunchy).

INGREDIENTS

1 1/2 cups self-raising flour

1 3/4 tsp baking powder

1/4 tsp salt

1/2 tsp ground cinnamon

1/2 cup brown sugar

2/3 of a 250g bar of cream cheese (softened)

125g butter (softened)

1 tsp vanilla essence

2 eggs
1/4 cup cinnamon sugar

2 medium sized apples (peeled and cubed)

METHOD

1. Preheat the oven to 180 degrees celsius.

2. Line the muffin pans with paper muffin cups. Set aside.

3. Sift the self-raising flour, baking powder, salt and ground cinnamon in a bowl. Set aside.

4. Cream the brown sugar, cream cheese, butter and vanilla essence in a mixing bowl using an electric mixer at medium speed until smooth. Add the eggs, one at a time, beating well after each addition.

5. Fold in the flour mixture and beat at low speed until blended.

6. Toss the cubed apples with the cinnamon sugar in a bowl, then add the apple mixture into the batter and mix well.

7. Fill the paper muffin cups until 2/3 full.

8. Bake for 20 minutes or until a skewer inserted in the middle of the muffin comes out clean.