RECIPE
CINNAMON APPLE MUFFINS
I N GR E D I E NT S - Makes 12 medium-sized muffins
Muffins Cinnamon sugar
2 cups flour 1 tablespoon sugar
4 teaspoons baking powder 1 teaspoon cinnamon
1 teaspoon cinnamon
1
/2 cup sugar
100g butter
1 cup milk
2 eggs
400g can Wattie’s® Diced Apple
M ET HOD
1. Prepare the Cinnamon sugar. Mix the sugar 7. Spoon the mixture evenly into the pans. Use
and cinnamon together and set aside. two spoons, take a spoonful of mixture with
one spoon and use the second spoon to push
2. Preheat the oven to 2200C. Spray or brush 12 the mixture into the pans. Sprinkle over the
non-stick muffin pans with butter or oil. Cinnamon sugar.
3. To make the muffins, sift the flour, baking 8. Bake in the preheated oven for 15 – 20 minutes
powder and cinnamon into a mixing bowl. Stir or until the muffins spring back when pressed
in the sugar. lightly or a cake tester pushed into the centre
of a muffin comes out clean.
4. Melt the butter in a small bowl in the microwave
(about 40 seconds on high) or in a saucepan.
9. Leave the muffins in pans for 5 minutes before
5. Beat the eggs and milk together. turning out onto a wire rack to cool.
6. Pour the liquid mixture with the Wattie’s®
Diced Apples and melted butter into the dry
ingredients. Gently stir with a spoon until just
combined. The mixture should look a little lumpy.
T I P - Over-mixed muffins can be tough. To avoid this stir the liquid and dry ingredients together
gently until the mixture still looks lumpy.
R EC I P E VARI AT I ONS
1. You can use any canned fruit. Drain, discard juice and dice the fruit if necessary.
2. For savoury muffins leave out sugar and cinnamon and fruit. Add 1/2 teaspoon of salt, 1 cup grated
tasty cheese and 1-2 tablespoons of chopped fresh herbs (parsley, chives) and 1 cup drained whole
kernel corn. Reduce butter to 75g.
UND E R STAN DIN G IN G RED I EN TS RECIPE
• In baked foods such as muffins, cakes and biscuits each ingredient has a
different role to play. The proportions of each need to be measured carefully so the
final product has a good flavour and texture.
For example:
• Eggs provide structure and some moisture.
• Fat provides texture and a smooth mouth feel.
• Flour provides structure and holds the other ingredients together.
• Milk provides moisture, its protein adds to the structure and helps produce a
tender product.
• When making changes to recipes for baked foods you need to take care to replace
one ingredient with another that performs the same function.
For best results:
1. Read the recipe carefully before you begin.
2. Check that you have all the equipment and ingredients you need.
3. Use standard metric measuring cups and spoons.
4. Follow the instructions exactly.
5. Remember, adding different items such as fruits, cheeses, bacon, grated
vegetables and creamed corn will change the flavour and texture so you
need to consider what effect this will have.
For example:
Fruits and vegetables contain moisture so the amount of milk may need
to be reduced.
Bacon and cheese contain fat and salt so the amount of butter can
be reduced.
FO O D CHEMIST R Y
Browning in baked food
• The dry oven heat causes many changes in the ingredients of baked foods.
• Dextrinisation is an important change that happens to the starch in the flour.
• The dry heat breaks down the starch molecules to form a brown crust.
• More browning may occur when the sugar and protein in the recipe combine and
help to form the crust, this process is known as the Maillard Reaction.
• The colour of baking pans can also affect browning of baked goods.
• Did you know, light-coloured, shiny pans help to give cakes a golden-brown
surface while very dark dull pans can cause over browning.
Cinnamon apple muffins
C O O KING TECHN IQUES RECIPE
Preparing tins
• Ensure muffin tins are clean and dry before you start.
• Greasing the tins lightly prevents the cooked muffins sticking.
• Either lightly spray each muffin hole with a little oil from a spray bottle or dip
a pastry brush or piece of grease-proof paper into a little melted butter and
rub over the tins.
• Allow the cooked muffins to sit for about five minutes before trying to remove
them – the steam will help loosen them in the tins.
Sifting dry ingredients
• For best results when making baked foods, the dry ingredients should be sifted.
• Not only does this add air, resulting in well-risen products, it ensures lumps
are broken down and the dry ingredients are mixed thoroughly so they will be
evenly distributed.
• To sift dry ingredients, place them in a sieve or sifter, over a bowl or a large piece
of kitchen paper.
• Shake the sieve or turn the handle on the sifter so the dry ingredients
fall through.
N UTRI TION FACTS
Muffins are part of the breads and cereals food group.
• Muffins are a baked food and because the main ingredient is flour, one standard
sized muffin counts as a serving of breads and cereals.
• Adding fruits or vegetables to muffins makes them a healthier choice than some
other flavours (for example chocolate chip).
• Muffins contain some fat so it’s best to eat them without any additional butter
or spread.
Can you think of a muffin variety that could give you two or more different types of
fruits or vegetables in one muffin?
Cinnamon apple
Cinnamon apple muffins
muffins
