I don’t know what’s gotten into me, maybe it’s the rain and the ‘cold’ weather but I’m baking more cakes than I’ve ever done. These little muffins were really rather delicious with a cup of coffee this afternoon. I’ll definitely be making them again. This will make 12 mini muffins or 6 massive ones.
150g plain flour
50g butter (melted)
90g caster sugar
1 orange (grated zest & rind of)
1/2 cup orange juice
1/4 teaspoon salt
1/4 teaspoon ginger powder
1/2 teaspoon cinnamon powder
1/2 teaspoon nutmeg
1/2 teaspoon bicarbonate of soda
1 teaspoon baking powder
2 small apples (peeled, cored and thinly diced)
1 1/2 cups cranberries (fresh or dried)
1/2 cup walnuts (chopped finely)
Preheat the oven to 180ºC. Grease a muffin tray with butter and set aside. In a large bowl, beat the egg, then add the melted butter whisk well. Add the sugar, orange zest and the orange juice and whisk till the sugar is dissolved.
In a separate bowl, sift the flour, cinnamon, ginger, baking powder, bicarbonate of soda, nutmeg and salt. Make a well in the centre then add the sugar mixture and stir until combined. Add the apples, cranberries and nuts and stir well. Divide equally into your muffin tins and place in the oven. Cook for 25-30 minutes until the top of the muffin is springy in the centre. Remove from the oven and turn out the muffins to a cooling rack.
Sift some icing sugar over if you feel like making them look pretty. If not, just stuff them in your mouth one after the other till you’re sick.