I love baking when it’s Autumn. The range of great ingredients which offer so much flavour are abundant and very comforting. They make great cakes and desserts.
Picking blackberries must be one of the most endearing memories we have and they are readily available within a short distance for most of us. Coming home with stained fingertips from eating as many as you pick is a lovely memory.
These muffins are so quick to put together and have a delicious crunchy topping.
A lovely recipe from GBBO Winner, Jo Wheatley which came from her auntie so it’s got great heritage. These muffins are full of chunky bits of sweet apple and they are low in fat. Using apples such as Pink Lady help to keep the addition of processed sugars down.
They are low in fat too but that means they won’t last very long. If you can, enjoy them on the day they are baked but they do freeze well which is a bonus. Wrap them individually and just take out of the freezer a couple of hours before you need them.
Muffins must be one of the easiest things to make once you stick to the rules. It’s a basic method of dry ingredients whisked, then wet ingredients whisked, next add them together and here’s the key …. don’t over mix! That’s the one. 🙂
These muffins are probably a bit more for adult tastes as they are a low sugar recipe or kids who don’t like particularly sweet things (do they exist??). They’re not really sweet and the lemon adds a nice touch so if you are making them for little people, you could leave out the lemon and add some vanilla extract.
There’s no special equipment needed for these muffins. I love that!! Just my whisk and large spoon. Hurray!!