I just bought a book intending to give it as a gift to an eight-year-old and thought I should try one of the recipes to see if it is that easy to bake. It IS easy.
Makes 12 muffins
For the topping:
50g unsalted butter, chilled
50g Demerara sugar (or caster sugar)
50g plain flour
50g ground almonds
For the base:
275g plain flour
2 tsp baking powder
175g caster sugar
1 unwaxed lemon
150g unsalted butter
2 large eggs
2 medium eating-apples, washed
1. Preheat the oven to 190C.
2. Make the topping first. Cut the butter into small pieces and put it into a mixing bowl with the sugar, flour and ground almonds. Use the ‘rubbing-in’ method until they look like small peas. Set aside.
3. Sieve the flour and baking powder into a mixing bowl. Add the sugar to the bowl and mix in with a wooden spoon.
4. Carefully grate the yellow zest from the lemon leaving the white pith on the fruit. Add to the bowl and stir in. Make a well in the centre of the ingredients.
5. Melt the butter in a small pan over low heat. Pour into the well.
6. Break the eggs into a small bowl and beat then with a fork. Tip into thw well in the mixing bowl and then pour in the milk. Mix gently with a wooden spoon.
7. Spoon the mixture into the paper muffin cases (about 1/2 as they will rise).
8. Carefully cut each apple into quarters, then cut out the core. Roughly chop the apples. Scatter the apple pieces on top of the muffin mixture. Sprinkle the topping over the apples.
9. Bake for 30 minutes or until golden brown. Carefully remove the tray from the oven and leave to cook for 2 minutes. Transfer the muffins to a wire rack and leave to cool completely Muffins can be stored in an airtight container for 3 days.
Source: Baking with kids by Linda Collister