Apple and Cinnamon muffins

Apple and Cinnamon combination is made in heaven. Though I have tried several cupcake recipes, it is the first time I made muffins. Tbh, I don't like muffins, because I consider them to be doughy, sticky and dense. But then I made these and also took extreme care not to over-mix. And when I say mix just enough, I mean usually 6-7 stirs or folds. They turned out just great. Though they were not spongy, they still tasted great and not dense at all.

Straight to the recipe now:

Yield: 10 muffins

85g plain whole wheat flour

70g all purpose flour

1.5 tsp baking powder

pinch of salt

1 tsp ground cinnamon

70gm of golden caster sugar( can also replace with regular white caster sugar)

1 red delicious apple, peeled, cored and finely chopped

125ml milk

1 egg beaten

55gm butter, melted

3-4 drops of vanilla extract

Topping:

12 brown sugar lumps, roughly crushed

0.5tsp ground cinnamon

Method:

1) Place 10 muffin paper cases in a muffin pan.

2) Sift both flours, baking powder, salt, cinnamon, finely chopped apples and sugar into a large bowl and mix well. Place the milk, egg, melted butter and vanilla extract in a smaller bowl and stir well. Add the wet ingredients to the dry and gently stir using a wooden spatula for some 6-7 stirs. Make sure you don't stir more than 10 folds. The mixture appears clumpy, but it is perfectly fine.

3) Divide the mixture evenly between the paper cases. To make the topping, mix the crushed sugar lumps with cinnamon together and sprinkle over the muffins.

4) Bake in a preheated oven at 200 deg Celsius/400 deg F/Gas mark 6, for 20 min or until risen and golden. Remove the muffins from the pan and allow to cool on a wire rack.

Notes:

1) Do not over mix.

2) Muffins must be baked at higher temperature(200 deg C) for at least the first 10 minutes to get optimal benefits from the leavening agents.

3) Do not over bake.