Necessity is the root of invention. I’m not sure another muffin recipe is entirely necessary, but it won’t go astray either.
Admittedly, I might be stretching the term ‘invention’ a little far too, but I did research far and wide to web together this recipe. It’s been tested, altered and tested again, and although muffins are hardly ground-breaking, I can confidently offer you this recipe with the feeble claim that it’s better than regular muffins.

Apple Muffins

Ingredients:

2 cups of self-raising flour
1 tablespoon of corn flour
1 teaspoon of ground cinnamon
½ cup of plain Greek yogurt
A few drops of vanilla essence
2/3 cup of brown sugar
2 eggs, lightly beaten
125g of butter, melted
2 small Granny Smith apples, finely chopped

Method:

1. Preheat oven to 180 degrees Celsius, and grease your muffin tray.
2. Mix flour, corn flour and cinnamon together in one bowl.
3. Stir in apples, until they’re coated.
4. In a jug (or separate bowl), lightly beat eggs with a fork. Add butter, vanilla essence and Greek Yogurt, and mix well.
5. Add sugar to wet ingredients, and mix well.
6. Make a well in the centre of your dry ingredients, and add in the wet ingredients. Mix only until ingredients are combined – do not over mix.
7. Spoon mixture evenly into the muffin tray, filling to about 3/4.
8. Bake for around 25 minutes, or until an inserted fork comes out clean.
9. Serve with cinnamon sugar, fresh fruit or tea 🙂