FRUIT MUFFINS

THE FRUIT MAKES THE MUFFINS BOTH NATURALLY SWEET AND GOOEY!

INGREDIENTS:
2 CUPS SELF-RAISING FLOUR 
1 TSP BAKING POWDER
1 TSP GROUND CINNAMON
PINCH OF SALT
3/4 CUP BROWN SUGAR
½ CUP CHOPPED NUTS (EG. WALNUTS)
FRUIT: 2X APPLES (REMOVE CORE AND CHOP INTO CUBES)
2 EGGS
1 CUP MILK (WITH 1 TBSP VINEGAR OR LEMON JUICE)
1 CUP CANOLA OIL

TOPPING: SWEET LEMON GLAZE (OPTIONAL)
1/2 CUP ICING SUGAR
3 TBSP LEMON JUICE.

OTHER FRUIT MUFFIN COMBINATIONS:
PEAR/PECAN (MAPLE SYRUP TOPPING GOES NICELY)
RASPBERRY/WHITE CHOC
APPLE/CINNAMON
BLUEBERRY /COCONUT

UTENSILS: 
OVEN, MIXING BOWL, MIXING SPOON, MEASURING SPOONS AND CUP, KNIFE, MUFFIN CASES (SILICONE ONES ARE REUSABLE), CUPCAKE BAKING TRAY. 

METHOD: 
PREHEAT THE OVEN TO 180 DEGREES CELCIUS, ON FAN SETTING.
IN A MIXING BOWL, COMBINE THE SUGAR, EGGS AND OIL TOGETHER.
ADD THE APPLE & NUTS (THESE CAN BE SUBSTITUTED FOR OTHER FRUITS THAT NEED EATING UP)
FOLD IN THE FLOUR & BAKING POWDER (TO MAKE THE MUFFINS EVEN LIGHTER), PLUS THE SALT AND CINNAMON. STIR. THEN POUR IN THE MILK MIXTURE, UNTIL CONSISTENCY IS CORRECT. 
SPOON THE MUFFIN MIXTURE INTO THE CUPCAKE CASES (2/3 FULL) AND PLACE IN THE CUPCAKE TIN. 
BAKE THE MUFFINS IN OVEN FOR ABOUT 15-20MINS, UNTIL THEY ARE COOKED THOUGH. 

TOPPING:
EITHER DUST WITH ICING SUGAR BEFORE SERVING OR MAKE A LEMON GLACE. TO DO THIS, WHISK TOGETHER THE ICING SUGAR AND LEMON JUICE UNTIL THERE ARE NO LUMPS. IF THE MIXTURE IS TOO PASTE-LIKE, ADD A FEW DROPS OF WATER. IF IT’S TOO LIQUIDY, ADD SOME MORE ICING SUGAR. ADD A SPOON TO THE TOP OF EACH CUPCAKE, ONCE COOLED.
MAKES A GREAT TUCK BOX SNACK TOO! 🙂

NUTRITIONAL HACK: CINNAMON: HIGH IN ANTIOXIDANTS AND GOOD FOR GUT HEALTH, BLOOD SUGAR LEVELS, CHOLESTEROL AND EVEN DENTAL HYGIENE!
SOME STUDIES HAVE LINKED CINNAMON AND REDUCED SUGAR CRAVINGS.
THE USE OF SPICES IN COOKING ADDS FLAVOUR AND COMPLEXITY, REDUCING THE NEED FOR ADDED SUGAR!