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.
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
- Preheat oven to 180 degrees Celsius, and grease your muffin tray.
- Mix flour, corn flour and cinnamon together in one bowl.
- Stir in apples, until they’re coated.
- In a jug (or separate bowl), lightly beat eggs with a fork. Add butter, vanilla essence and Greek Yogurt, and mix well.
- Add sugar to wet ingredients, and mix well.
- 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.
- Spoon mixture evenly into the muffin tray, filling to about 3/4.
- Bake for around 25 minutes, or until an inserted fork comes out clean.
- Serve with cinnamon sugar, fresh fruit or tea 🙂