Spiced Apple & Raisin Muffins
This is a keeper of a muffin recipe from the super talented Sophie Smith of Bakehouse in the Barn. Sophie bakes the most delicious of sweet and savoury treats. Her cakes are legendary and we love this baking recipe using our cold pressed rapeseed oil.
450g weighed eating apples, then peeled and diced
200g caster sugar
4 lightly beaten eggs
150ml Yorkshire Rapeseed Oil
½ tsp vanilla extract
275g plain flour
2 tsp baking power
1 tsp salt
1 tsp ground cinnamon
a little demerara sugar
Line a muffin tin with twelve baking cases. Preheat the oven to 180°C.
Combine the diced apple and sugar in a bowl.
In a jug, mix together the oil, eggs and vanilla. Pour this gloopy mixture over the apples and sugar. Stir through with a spatula.
Sieve the flour, baking powder and cinnamon into the apples. Add the salt. Bring the mixture together with the spatula, taking care not to smash the apples.
Throw in the raisins, give the batter a final stir before spooning the mixture into the prepared cases.
Sprinkle each muffin with a little demerara sugar before baking for approximately 25 minutes. Smaller muffins will take less time, a cake longer. The muffins should be golden and well risen. A skewer should come out clean when inserted into the centre.