The month of October brings with it chilly weather and an abundance of apples.My friend has an apple tree in her back garden and she gave me a bag full of cooking apples.Sour and tart they are perfect for baking with. I am sure most people will agree that Cinnamon goes hand in hand with apples and they are a marriage made in heaven.On my recent trip to the USA I bought a patterned muffin tray so it was the perfect choice to bake these cinnamon and apple upside down muffins.
Beautifully moist and fragrant cinnamon and apple upside down muffins that will melt in your mouth wanting a second bite, one will not be enough.
3 medium cooking apples peeled and finely diced
2 tablespoons sugar
1/4 teaspoon freshly ground cinnamon
3/4 teaspoon freshly ground Cinnamon
360g / 12 oz plain flour
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
4 tablespoons Rachels strawberry yoghurt
1/3 cup sunflower oil
3/4 cup water
240g / 8oz sugar
2 heaped tablespoons icing sugar
1/4 teaspoon cinnamon
1 teaspoon water
1. Preheat oven to 350 F degrees/ 180 degrees C
2. Toss the diced apples in 2 tablespoons of sugar and 1/4 teaspoon cinnamon and place in a saucepan.
3. Cook the apples on a low heat for 2-3 minutes until all the sugar has melted and the apples are just softened.(Do not overcook the apple pieces need to hold shape) Remove from heat and leave to cool.
4.Sieve together the flour, baking powder,bicarbonate of soda and cinnamon together in a large bowl.Stir in the sugar.
5. In a jug mix together the yoghurt, water, oil and whisk together.
6. Add the wet ingredients from the jug to the dry ingredients in the bowl and fold together with light hands.Do not over mix.
7. Oil the muffin pan using a pastry brush dipped in oil, this is important as we will need to make sure after baking muffins come out of pan without sticking.
8. Spoon a tablespoon of batter in each hole of the muffin pan.
9. Add on top of this a spoonful of apple mixture.
10. Add a second spoon of batter on top of the apple mixture. Muffin pan should only be 2/3 full.Do not over fill.
11. Place the pan in the oven to bake for 12-15 minutes.Once muffins are golden brown remove them from the oven and leave to cool.
12. To de mould the muffins, run a knife around the edge of the pan and turn the muffin pan over a wire tray and tap gently..
13. Add the icing sugar to a small bowl , add the cinnamon and the water and make the icing.
14. Make a paper cone with some parchment paper and fill it with the icing.
15. Place the cooled muffins onto a serving platter upside down and pipe some lines of icing over the muffins.
16.Before serving sieve some icing sugar over the muffins.
The cinnamon used in this recipe was sent to me by Cinnamon Hill and the yogurt used was sent to me by Rachels Organic.
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