Shopping list
130g plain flour
130g plain wholemeal flour
2 teaspoons baking powder
1 teaspoon mixed spice + pinch salt
1 free-range organic egg, lightly beaten
70g butter, melted and cooled slightly
1 small apple, peeled and grated
75g raisins
5 tablespoons clear honey
100ml apple juice
250 ml double cream + 2 tablespoons honey
1 teaspoon vanilla extract
It's fall and the new apple harvest is in, with all kinds of delicious apple varieties. That's why today we're baking mini-muffins with apple and raisins, an autumnal classic. To make the mini-muffins extra delicious, we're piping on whipped cream. It looks like a party!
How to make mini-muffins with apple and raisins
Stir it all together until all is well combined.
Melt the butter in a sauce pan, on low heat.
Peel the apple and grate it coarsely.
Beat the egg lightly and then pour in the slightly cooled butter, stir it.
Add the apple, raisins and honey to the mixture. and stir it briefly.
Finally add the apple juice and again stir it in briefly.
Fold the flour mixture into the apple-raisin mixture.
Scoop small balls of batter into the muffin cases.
Bake the mini-muffins for 18-20 minutes (check after 15!)
Let the muffins cool slightly in the baking tin and eat them plain.
Whip the cream until stiff with the honey and vanilla extract
Pipe rosettes of cream on the muffins.
With a lovely autumn book to read we enjoy the muffins!
Happy Fall!