Ideally, muffins should be eaten or frozen on the same day that they are baked. Otherwise they become a bit dry. However, I found out that if I put grated apple in the batter, the muffins stay moist. When I added apple to ginger cupcakes the other day, they stayed moist for a couple of days. :) So, I added 1 grated apple to these muffins. These muffins are extra moist but very fluffy.
- 200g plain flour
- 100g sugar (50g soft brown + 50g white caster)
- 2 tsp baking powder
- ¼ tsp salt
- 100ml milk
- 50ml vegetable oil
- 1 egg
- 1 apple grated
- 1 tsp ground cinnamon
- 50g walnut chopped
- Preheat oven to 200 C / Gas 6 and add paper cases to a muffin tray.
- Measure out dry ingredients in a large mixing bowl.
- Measure milk and oil in a large measuring jug. Add egg and whisk well.
- Add the wet mixture (3) into the dry mixture (2). Stir until just combined. The mixture will be lumpy. Do NOT over mix. Then, gently fold in grated apple and walnuts.
- Bake for 20 minutes or until golden brown on top.