Happy, happy, happy New Year, everyone! I hope you all had a spectacular time ringing in the New Year alongside your nearest and dearest, and I wish you all the best in keeping your New Years Resolutions for at least two weeks or so, until you realize that these resolutions are pointless and you’re always going to be the same person who makes the same mistakes year after year… hah, just kidding! I’m sure it will be a fantastic year :)
In fact, I too have some resolutions – to bake more and not neglect Sneaky Pudding so much! Expect way more posts and delicious recipes this year. I also want to try and get into baking healthier snacks and such, so keep an eye out for those too.
And now I bring you the first recipe of the year – Apple & Cinnamon Muffins! Fresh out of the oven on New Years Day. Hooray!
What makes these muffins interesting is that I’ve decided to try something new. A while back, I bought a packet of “coconut sugar” from the supermarket. It was a bit of an impulse buy, but it intrigued me. So, what is it? Well, it comes from the flower blossom of the coconut palm – the syrup is heated to evaporate the water, creating a slight caramel flavor. Also, it’s apparently way healthier than cane sugar – it’s got way more iron, magnesium and over ten times the zinc. Wow!
I used coconut sugar in place of cane sugar in this recipe, but if you can’t get your hands on coconut sugar, feel free to just use caster sugar instead. I’d highly recommend coconut sugar, though. It’s delicious!
Apple & Cinnamon Muffins with Coconut Sugar
½ cup coconut sugar, sifted
1 teaspoon vanilla essence
½ teaspoon cinnamon
1 cup self-raising flour, sifted
1/3 cup of full cream milk
1 apple (you can use any kind – I used Pink Lady) cored and sliced thinly
2 heaped tablespoons coconut sugar, sifted
1 teaspoon cinnamon
a pinch of sea salt
1 tablespoon butter, melted
Preheat oven to 160 degrees Celsius. Line a muffin tin with 12 paper cases.
In a large mixing bowl, cream the butter, sugar, egg and vanilla until light and fluffy. Sift in half the flour and the cinnamon, then stir in half the milk. Repeat with the remaining flour and milk, and stir until combined.
Distribute the batter evenly amongst the 12 paper cases. Top each muffin with a thin apple slice. Bake in the preheated oven for 15-20 minutes, until the muffins are risen and spring back gently when touched, and a skewer inserted into the middle comes out clean.
While the muffins are cooling in the tray, make the topping. Melt the tablespoon of butter in a small saucepan over medium heat, and brush over the tops of the muffins while they are still slightly warm. Combine the coconut sugar, cinnamon and salt in a small bowl and sprinkle this over the top of each muffin.
Once the muffins have cooled in the muffin tin for about 5 minutes, transfer them to a wire rack to cool completely, or serve them warm (they’d go nicely with some vanilla custard!)