Apple, sour cream & cinnamon crunch muffins

Apple, sour cream & cinnamon crunch muffins

From
Grains
Makes
14-16
Prep
20 mins
Cooking time
20 mins
Photographer
Deidre Rooney

Apple pie in a muffin: the layer of crunchy sugariness in the middle makes them stand out from other muffins.

From the grocer

Ingredients

Quantity Ingredient
125g pecans, roughly chopped
1 1/2 tablespoons pumpkin seeds
115g soft dark brown sugar
1 1/2 teaspoons ground cinnamon
200g wholemeal flour
200g plain flour
2 teaspoons baking powder
130g butter, cut into cubes
150g soft light brown sugar
A pinch salt
300g sour cream
1 large egg, lightly beaten
25-20ml milk

From the greengrocer

Quantity Ingredient
250g granny smith or other tart apples, peeled and chopped

Method

  1. Preheat the oven to 180°C. To make the sweet spice mix, combine the pecans, pumpkin seeds, soft dark brown sugar and half of the cinnamon. Set aside.
  2. In a large bowl, mix both flours with the baking powder. Add 115 g of the butter and rub it into the dry ingredients with your fingertips. Melt the rest of the butter in a frying pan and sauté the apples until just soft. Stir the apples into the flour mixture together with the soft light brown sugar, salt and the remaining cinnamon. Mix the sour cream with the egg and stir into the dry ingredients. Add the milk gradually, using only as much as you need to make a batter with a reluctant dropping consistency. Don’t over-mix; stir just long enough to bring the batter together.
  3. Set 14–16 muffin cases into two 12-hole standard muffin tins. Spoon a heaped tablespoon of batter into each case, sprinkle over some sweet spice mix and evenly distribute the rest of the batter between the muffin cases. Sprinkle the rest of the sweet spice mix on top. Bake for 20 minutes – a skewer inserted into the middle of a muffin should come out clean. Leave to rest in the tin for 5 minutes before lifting the muffins out.
  4. These are nice before they are completely cool, but they’re good at room temperature too. It’s best to eat them on the day they’re baked.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
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