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Spiced apple muffins by


[from Muffins: Fast and Fantastic (Third Edition) by Susan Reimer]

Always a popular flavour! Adjust the sugar and spice to suit your taste. Mixed spice (not to be confused with allspice) is a lovely blend of sweet spices including cinnamon, coriander seed, caraway seed, nutmeg, ginger and cloves.

Makes 11--12 standard-size

225g plain flour*
3 teaspoons (15ml) baking powder
1/4 teaspoon (1.2ml) salt
1 1/2 teaspoons (7.5ml) mixed spice (or try 1 1/2 teaspoons cinnamon
plus 1/4 teaspoon nutmeg and a pinch of ginger and cloves)
1 egg
110g fine white granulated sugar
160g finely chopped apple (I like to use Granny Smiths, but most other
types should work just as well)
150 ml milk (adjust if necessary to give a thick dropping consistency)
90ml vegetable oil
60--85g raisins, sultanas, or chopped walnuts (optional)

Optional Topping:
3 Tablespoons (45ml) soft brown sugar)
60g walnuts, chopped

* With self-raising flour, reduce baking powder to 1 teaspoon (5ml)



1. Prepare muffin tins. Preheat oven to 190--205 C. for a conventional
oven, Gas Mark 5--6.

2. In a large bowl, sift together flour, baking powder, salt and spice.

3. In another bowl, beat egg with a fork. Stir in sugar, chopped apple,
milk and oil.

4. Pour all of wet mixture into dry. Stir lightly until combined and no
dry flour is visible. Add dried fruit/walnuts during the final
strokes. This batter should have a thick dropping consistency' apple
releases juice as it cooks.

5. Spoon into tins. Sprinkle with topping. Bake about 20--25 minutes
until tops are lightly browned and spring back when pressed gently.
Cool for several minutes to make removal easier.

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