Bramley apple, cinnamon & walnut muffins

These are tasty snacks, which may be served warm or cold

Preparation: 20 mins
Cooking: 25 mins
Serves: 12

What you need:

300g self-raising flour
2tsp baking powder
1tsp ground cinnamon
75g golden granulated sugar
50g chopped walnuts
2 Bramley apples, around 450g
2 medium eggs
200ml semi-skimmed milk
75g butter, melted and cooled

What you do:

Preheat the oven to 200°C (180ºC fan oven) gas mark 6. Line a 12-hole muffin tin with muffin paper cases.
Sift the flour, baking powder and cinnamon into a bowl, add the sugar and walnuts.
Peel and core the apples, then dice and add to the dry ingredients.
Beat the eggs and milk together, then add to the bowl with the butter. Use a large metal spoon to quickly fold all the ingredients together. Don’t overmix or beat the mixture or the muffins will have a heavy texture when baked.
Spoon the mixture evenly among the paper cases, then bake in the oven for 25minutes until golden and firm. A skewer inserted into the centre will come out clean when they’re ready. Cool on a wire rack before serving warm or cold.

Bramley Apples

The Bramley is rightly recognised by professional chefs and home cooks alike as the best apple for cooking. Grown only in Britain, the Bramley’s unique qualities make it one of the most versatile ingredients, equally at home in a savoury stir fry as a traditional apple pie.

More apple recipes

German apple cake

German cuisine includes a wide range of cakes and tarts, often made with fresh fruits, like strawberries, plums, cherries and apples. Those in the know, who have access to Bramleys, choose them.