I’ve been doing my best to stick to baking on Sundays. Being away most of the weekend I didn’t get to it this week, but last week baked these amazing Apple Cake Muffins. It’s so nice to start the week with fresh breakfast goodies that are easy to grab for the ride to work. I dream of someday waking up early enough to make breakfast before work, however until I value food more than five more minutes of sleep, this will have to do. Made with yet more apples from Neil’s parents, and spiced with cinnamon and nutmeg, I don’t think it’s possible to pack any more Autumn into a muffin.
1/2 cup butter or soft margarine
1/2 cup brown sugar
2 eggs, beaten
1 cup self-raising (self-rising) flour, sifted
1/2 cup rice flour
1 tsp. baking powder
2 tsp. cinnamon
2 tsp. nutmeg
1 cooking apple, cored and chopped
1 cup raisins
4 tbsp. milk
2 tbsp. flaked almonds
1. Preheat the oven to 325 F. Lightly grease or line an 8-cup muffin pan.
2. Cream the butter or margarine and sugar in a mixing bowl. Gradually add the eggs, then fold in flours, baking powder and spices.
3. Stir in the choped apple, raisins and enough of the milk to make a soft, dropping consistency. If it necessitates more milk, don’t hesitate to add it.
4. Turn the mixture into the muffin pan and level the surface. Sprinkle the almonds over the top. Bake the cake for 1 to 1 1/4 hours until risen, firm to the touch and golden brown.
5. Cool muffins for 10 minutes, then turn out on to a wire rack to cool.
Makes 6-8 muffins, depending on muffin pan size.
These were awesome! The raisins and apples were deliciously complimented by the nutty and more smoky flavor of the almonds. Putting them in a 7-inch round would easily make Apple Cake if you’d rather cake than muffins.