Mini apple and currant muffins
Mini apple and currant muffins
You know how some days you just feel like a *little* bite, but you just don’t know exactly what it is that you wish to bite on? You don’t want to open that bag of chips, because one chip invariably leads to the WHOLE packet, which is about 5000kJ. Neither do you really feel like biscuits because, let’s face it, biscuits have to come in pairs, and a *few* pairs later, *boom*, “where did all those biscuits go?” Not to mention, they leave you feeling sweet and craving savoury items. Oh dear! What do you do? Such a state of dilemma! Never fear, I think mini muffins are just what are needed in this situation! They’re bite size, which is great for snacks (or small children)! Mini apple and currant muffins are also sweet and fruity as well as satisfying! And best of all, when you make your muffins mini size, they’re great for sharing with the whole gang! So fun for everyone!
Mini apple and currant muffins
Ingredients: 2 ½ cups self-raising flour, ¼ tsp ground cinnamon, ¾ cup caster sugar, 375mL milk, 2 eggs, 1 tsp vanilla essence, 150g melted and cooled butter, 1 apple cut into cubes, ½ cup currants
Steps: Preheat oven to 200 degrees Celsius and lightly grease mini muffin hole tins. Sift the self-raising flour and cinnamon into a large bowl, then stir in the caster sugar. Make a well in the centre. Put the milk, eggs, vanilla essence and butter into a jug and whisk. Pour into the well and fold gently until just combined- the batter should be lumpy. Fold in the apple pieces and currants. Divide the mixture evenly among the muffin holes and bake for 12 minutes. (Note for large muffins bake for 20 minutes) Cool then transfer to a wire rack.
Makes 48 mini muffins OR 12 large muffins
