Every time January comes around, I wonder where the past year went! For me, January is a month of many birthdays, including my own. And birthdays = lots of birthday cake, so I guess that’s why birthday season makes me feel extra sweet. Which is weird since I’m more of a savory girl. So that’s my excuse to have cake for breakfast, disguised as muffins with some fruit on top – so I don’t feel too sloth-like!
What you need:
2 cups all-purpose flour 1.5 tsp baking powder 0.5 tsp salt 2 tsp ground cinnamon 2 cups diced apples 1 stick unsalted butter at room temperature 1 cup granulated sugar 2 eggs 0.5 cup milk 2 tsp vanilla essence 0.5 cup raisons and chopped almond mix
Preheat the oven to 180 C. Prepare muffin tray with spray and cook and add a muffin paper case into each muffin holder. Sift together the flour, baking powder, cinnamon and salt. In a separate bowl, cream together the butter and sugar until light in colour, add eggs one at a time. Mix in vanilla essence. Add milk and fold in flour mixture. Stir until combined. Lastly fold in diced apples, raisins and almonds. Scoop mixture into muffin cases until 2/3 full. Place in oven for 15 – 20 minutes or until golden brown. Test if cooked through by using a toothpick (must be clean after inserting into muffin).