Contains gluten, fruit and sugar (some people have problems with those kind of ingredients, so don’t say I didn’t warn you!) .
I work in pounds and ounces for cooking, but I’ve included metric and “American” for those what want. The terminology is all British, but I know that Americans use different terms for things, so feel free to add those in the comments if you know the difference.
Remember – use one set of units throughout (i.e. all Imperial, all metric or all American) otherwise the god-of-dodgy-cooking will rain burnt toast upon all your houses! Or it might not work all that well. You, know. Either.
4 oz/110 g/1 cup Plain white flour
4 oz/110 g/1 cup plain wholemeal flour
2 teaspoons baking powder
2 oz/55 g/ 1/4 cup unrefined caster sugar
1/8 pint/60 ml/ 1/4 cup sunflower oil
1/2 pint/240 ml/1 cup semi-skimmed milk
1 medium-sized egg, beaten
4 or 5 small eating apples, peeled, cored and chopped into pieces.
2 tablespoons caster sugar
1 tablespoon mixed spice or allspice
Deep 12-cup muffin tin
Large mixing bowl
Other usual cooking equipment (you know the ones!)
Pre-heat oven at Gas Mark 5/220 ° C/425 ° F and grease and/or line a 12-cup muffin tin.
Combine all the dry ingredients in a large mixing bowl.
Mix the wet ingredients together in the jug.
Gently stir the wet ingredients into the dry (don’t worry if the batter is lumpy, but try to stir all the flour in to the liquid).
Put 1 desertspoon of the muffin batter into each of the muffin cups, then add around two dessertspoons of the apple and spice mix to each. Top with the remaining batter, covering the apple.
Bake in a pre-heated oven for 20-30 minutes, or until risen and slightly golden brown.
Leave in the muffin tin for 1 minute before turning out onto a wire rack to cool.
Eat and enjoy – they don’t keep very long, so there’s your excuse! 🙂