Mrs Simkin’s Apple and Cinnamon Muffins
The Tooth Fairy loves apple cakes at any time of year but really goes to town in the autumn and bakes something apple-y every week. These muffins are particular favourites of hers for late weekend breakfasts.
- 110g (4oz) softened butter
- 110g (4oz) xylitol
- 175g (6oz) plain flour
- 1 teaspoon bicarbonate of soda
- 2 level teaspoons cream of tartar
- 1 teaspoon powdered cinnamon
- 2 medium eggs
- 50g (2oz) ground almonds
- 175g (6oz) finely chopped and peeled apple
- Plus: an additional 50g (2 oz) diced and peeled apple
Preheat oven to 160C (fan oven) or equivalent
Line a 12 cup muffin tin with paper muffin cases
Whiz the butter and xylitol together in a food processor.
Add the flour, raising agents, ground almonds, cinnamon and eggs and whiz until combined.
Next, add the 175g (6 oz) of chopped apple and whiz.
Remove the blade from your processor, scrape any mixture back into the bowl and stir in the 50g (2 oz) of diced apple.
Spoon into the prepared tin and bake for about 20 minutes, or until a skewer inserted into the buns comes out clean.
Remove from the tin and finish cooling on a wire rack.