Believe or not it really is September already! Now don’t got get me wrong I do love summer. I’m also not wanting to wish the rest of the year away in the blink of an eye. However thoughts of all things autumnal are very appealing. Goodbye summer wardrobe, hello woolly jumpers, a good stylish trilby, cosy cardigans and the prospect of a new winter coat (very exciting!).
What’s more, although the days are slowly getting shorter Scotland’s larder is still bursting with great fresh produce including, pears, apples, beetroot, blackberries, scallops and venison. All of which are irresistibly tasty at this time of year. In fact all things considered I would go as far as saying Autumn is my favourite season.
So with the temperatures dipping ever so slightly my apple and ginger muffins will take the chill away and will provide your tastebuds with some warmth. They’re also great served at breakfast. Give them a go!
1. 200g self raising flour
2. 1/2 tsp. baking powder
3. 2 eggs
4. 2 small apples, cored, peeled and chopped
5. 50g caster sugar or Xylitol
6. 2 pieces of crystallised ginger chopped, plus 1tsp. of the syrup
7. 180ml of milk
The Baking Bit…
1. Pre heat the oven to 180C and place 12 cup cake holders into a baking tray. I’ve used silicone cake holders. If you’re using paper cases, drizzle oil into each one, to prevent the muffins from sticking.
2. Sieve the flour into a glass bowl and mix in the baking powder.
3.Stir in the sugar followed by both eggs and the milk. Mix all the ingredients together using a wooden spoon until you have a silky smooth mixture.
4. Finally add in the apple and ginger and again mix everything together before spooning an equal amount of mixture into each case.
5. Bake in the oven for 30 – 40 minutes, until golden brown.