Bank Holiday Apple and Cinnamon Muffins

Apple and Cinnamon Muffins

Ingredients

175g (6oz) self raising flour
25g (1oz) cornmeal or polenta
225g (8oz) golden caster sugar
1/2 tsp baking powder 
150g pack of Sainsbury's 'Baking Additions: apple cinnamon and sultana' OR 150g mix of dried apple and sultanas, rolled in cinnamon
225ml (8flo oz) buttermilk
40g (1.5 oz) salted butter, melted
zest of 1 lemon
1 large egg
12 hole muffin tin and cases

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Method

1. Preheat oven to 200 c/190 c (fan oven)/ Gas mark 6.
2. Melt the butter and leave to cool. Then place 12 muffin cases into a muffin tin.
3. In large bowl, combine flour, cornmeal or polenta, sugar and baking powder. Stir in the apple and sultana mix.  Make a well in the centre.
4. Place buttermilk in a large jug and whisk in the egg.  Add the grated lemon and the slightly cooled melted butter.  Whisk together well until combined (the butter will separate a little, so don't worry).
5. Pour the wet ingredients from the jug into the bowl of dry ingredients and stir gently until just mixed.  Don't overmix. Quickly spoon into cake cases using a tablespoon.  Fill almost to the brim of the cases.  
   
6. Bake for about 15 minutes, checking after 12.  The muffins may take up to 20 minutes if your oven is not quite hot enough.  Make sure you cannot see any uncooked mixture peeking through the top when you take them out.
7. Cool on a rack and sprinkle with icing sugar to serve.  Or serve immediately to enjoy at their best.
   

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