Apples, as I’ve said before, are good in cake recipes, adding fragrance as well as moisture.
So they’re perfect for muffins. In the autumn you could replace one of the apples with an equal weight of blackberries.
Makes 6 large muffins.
INGREDIENTSPre-heat the oven to 200°C, gas mark 6
EQUIPMENTYou will need a Delia Online 6-cup Muffin Tray or similar, line with 6 paper muffin cases, generously brushed with melted butter.
METHODWith muffins it's always a good idea to have everything weighed and ready before you start.
Begin by sifting the flour, spices, baking powder and salt into a bowl, lifting the sieve up high to give the flour a good airing. Now, in another bowl whisk together the egg, sugar, milk and melted butter, then return the dry ingredients to the sieve and sift them straight into the egg mixture. (This double sifting is crucial because we won’t be doing much mixing.) What you now need to do is take a large metal spoon and fold the dry ingredients quickly into the wet ones – the key word here is quickly (i.e. in about 15 seconds).
What you mustn’t do is beat or stir, just do the folding, and ignore the uneven appearance of the mixture because that’s precisely what makes the muffins really light. Over-mixing is where people go wrong. Next, quickly fold in the grated apple – again no stirring. Now divide the mixture between the muffin cases. Arrange the cubes of apple on top of each muffin, pressing them down slightly.
Finally sprinkle with the sugar and cinnamon mixture. Bake near the centre of the oven for 25–30 minutes until well-risen and golden brown. Remove the muffins from the oven and transfer them straight away to a wire rack to cool. Store in an airtight tin or cake box.
Watch how to make Delia's Spiced Apple Muffins - featured in the Delia Online Cookery School 'Perfect Cakes' Term - here.
For more Delia recipes, cookery school videos, information on ingredients, equipment and bakeware and Q&A column go to deliaonline.com
© Delia Smith 2013, Delia's Cakes published by Hodder & Stoughton. Food photography © Dan Jones
I decided on a chocolate cherry flavour, because I love cherries and they are in season, which means I could use British produce, which I prefer to do.