Oftentimes I am struck down by cravings for certain foods. Like all other feels, these cravings eventually subside and I am left wondering why on earth I desperately wanted to chow down on a supermarket chocolate mud cake, or double chocolate ice cream, or fish and chips. The most seemingly random craving I’ve had however was for Betty Crocker’s apple cinnamon muffins. Straight from the oven and piping hot, these Betty C creations are just wondrous. Unfortunately a drought period for sales of such boxed baked goods meant that for once in my life – well, for as long as I could remember anyway – there wasn’t a single box of Betty Crocker in the house.
My homemade cinnamon sugar didn’t quite have the same crunch as the goodness contained in Betty’s sachets, but the muffins themselves were just as good. Ridiculously easy, too. Pond also approved - the spoilt little brat that she is. I couldn’t say not to that face. Just look at it. Ugh.
Apple Cinnamon Muffins (from Rachel Cooks)
¾ cup milk
¼ cup vegetable oil
1 large egg
2 cups flour (I used wholemeal)
½ cup sugar
2 tsp baking powder
½ tsp salt
½ tsp cinnamon
1 heaped cup apples
Cinnamon sugar (I made my own with a 3:1 ratio of sugar to cinnamon)
1. Preheat oven to 200°C and line a muffin tray with 12 medium muffin cups.
2. Beat milk, oil, and egg in a large bowl until well mixed. Stir in apples. Stir in flour, sugar, baking powder, cinnamon and salt until just combined.
3. Divide batter evenly among muffin cups. Sprinkle cinnamon sugar on top of each muffin (be generous!).
4. Bake the muffins for 20 to 25 minutes or until golden brown and cooked through. Remove from the pan and to a wire rack immediately. Serve warm.