We bake these muffins for breakfast and they are a big hit.
I discovered the batter for this recipe in Rachel Allens book Bake.
This batter keeps in the fridge for at least two weeks so it handy to make a double batch and then use it as needed.
· 3 eggs
· 125 g dark brown sugar
· 100g castor sugar
· 500 ml milk
· 1 tsp vanilla extract
· 125 ml sunflower oil
· 300 g plain flour
· 1/2 tsp salt
· 25g wheat or oat bran
· 165g wholemeal flour
· 2 tsp bicarbonate of soda
. 2 cooking apples peeled and diced
· 110 g sultanas
· 2-3 tsp cinnamon
To Make the Batter:
Whisk the eggs and sugar together, and pour in the milk and vanilla. Stir well.
Add the sunflower oil. Sieve the flour with the bicarbonate of soda and salt, and add to the mixture with the bran. Mix again and cover tightly until needed – this mixture will keep in the fridge for up to 30 days (during which time the bran will swell).
To make the Muffins:
Preheat the oven to 180C/gas 4.
Add the diced apples to a bowel and coat with ground cinnamon.
Add the sultanas.
Stir the batter and add enough to just coat the filling.
Fill muffin cases in a muffin tin until three quarters full.
Bake for 15-20 minutes, or until firm to the touch and golden.
Cool on a wire rack and dust with icing sugar before serving.