1 ½ cups plain flour
1 ½ tsp baking powder
½ tsp salt
½ tsp ground cinnamon
¾ cup caster sugar
1/3 cup butter, softened
2 large eggs
The finely grated zest of one lemon
1 medium apple, cored, peeled and finely chopped (1 cup)
For The Topping:
¼ cup Demerara sugar
¼ cup toasted sliced almonds
½ tsp of cinnamon
Pre-heat the oven to 190*C/375*F. Grease a muffin tin, or line it with paper liners, and set it aside.
Cream the butter and sugar in a large mixing bowl until light and creamy. Beat in the eggs and the lemon zest. Continue to beat until well incorporated.
Whisk the flour, baking powder, salt and cinnamon in another bowl and then stir it into the creamed mixture just until moistened. Gently fold in the chopped apple.
Spoon into the prepared pan, dividing it evenly amongst the cups. Sprinkle the sugar and almonds evenly on top of each muffin and dust each with some cinnamon.
Bake for 18 to 22 minutes or until lightly browned. Remove from the oven and let stand for 5 minutes before removing from the pans to a wire rack to finish cooling.
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