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apple poppyseed cinnamon muffins September 28, 2011

The muffins we made on Saturday are a staple around our house – simple, sugar-free (just honey), take about 5 minutes + cooking time, and can be done with pretty much any fruit you have about.  The original recipe calls for blueberries, but we usually do apple.  They are so simple, kids can help measure, mix, spoon and they are ready in a jiffy.

cupcakes! AKA apple cinnamon poppyseed muffins

apple poppyseed cinnamon muffins

1 banana, mashed

¼ cup vegetable oil

⅓ cup honey

¾ cup milk

1 cup wholemeal self-raising flour

1 cup white self-raising flour

½ cup poppyseeds

big dash ground cinnamon

finely grated zest 1 lemon

2 medium-large granny smith apples, diced 1cm or smaller cubes

method

  1. Mix together banana, oil, honey and milk.
  2. Add the flours, poppyseeds, cinnamon and zest and mix very lightly (remember that muffin batter should only be just mixed).
  3. Stir in the apple.
  4. Spoon into 12 lightly greased muffin pans. Bake in a preheated moderate (180°C) oven for about 20 minutes.

notes

  • serve warm! they don’t need butter that way
  • they freeze well
  • works fine with frozen/defrosted bananas (i always put my oops forgot about those bananas in the freezer for cooking.  Just skinned and in a freezer bag/container.
  • you can substitute pretty much any fruit, or a combination, or put more or less to your tastes.

variations

blueberry

substitute 1 cup blueberries (fresh or frozen) for the apple, and omit the poppyseeds, cinnamon and lemon zest.

source

the original blueberry recipe from: Creber, Ann. (1988) The Almost Healthy Cookbook p13

 

 

P.S.  Always looking for new muffin recipes – let me know if you have a favourite!

 

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