Apple and Ginger Granola Muffins

INGREDIENTS

These deliciously simple muffins are a crowd pleaser. Full of flavour and quick to make they make the very most of Yorkshire produce. Made using juice from Yorkshire Wolds Apple Juice, Granola from Yockenthwaite Farm and flour from Side Oven Bakery, and of course our own Yorkshire Rapeseed Oil.

INGREDIENTS

100g Demerara or Light Brown Sugar

125g Golden Caster Sugar

225g Side Oven Bakery Plain Flour

1 heaped tsp baking powder

110ml Yorkshire Rapeseed Oil

110ml Yorkshire Wolds Apple Juice

200g Yockenthwaite Ginger Granola (save 100g for topping)

50g Crystallised Ginger

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Details

METHOD

Preheat your oven to 200C / 180C fan / Gas Mark 4.

Measure the oil and apple juice in a jug, add the eggs and lightly beat together.

Place the prepared fruit across the cake mixture ensuring it does not sink.

Add the dry ingredients to a bowl and combine them, before adding in 100g of the granola and crystallised ginger. Gently mix these through the dry ingredients.

Divide into 12 muffin cases and sprinkle the remaining granola over the top.

Bake for 25 minutes, and leave to cool before serving.

Apple and Ginger Granola Muffins

INGREDIENTS

METHOD

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