Fancy a fruity and quick-to-make muffins? I’ll suggest making these muffins. Once you have amassed all ingredients, all you need to do is to mix them together. No mixer or any complicated tools needed. Perfect!
I like these muffins because I can literally taste the fruits (in this case, strawberries and apples) as I fill my stomach. It is not too sweet and if you really want it to be more wholesome, reduce the amount of sugar and replace it with raisins or cranberries! I like it that these muffins are soft and fluffy unlike some other dense versions of them. The top is caramelized since a morsel of light brown sugar has been sprinkled on each muffin.
Bake them for your family or colleagues. They would love this gesture of yours!
Adapted from What Katie Ate: Recipes and other bits and pieces
1 1/4 cups self-rising flour
1/2 cup almond meal/flour
1/2 cup castor sugar
2 tsp baking powder
1 1/2 tsp ground cinnamon
Finely grated zest of 1/2 lemon
Large pinch of fine salt
2 tsp vanilla extract
113g unsalted butter, melted and cooled
2 large eggs, lightly beaten
1 apple, peeled, cored and cut into small cubes
6 large strawberries, hulled and quartered
Handful sliced blanched almonds
1-2 tbsp light brown sugar
Preheat oven to 400F/204C.
Line a 12-cup standard muffin tin with paper baking cups or use 12 muffin baking cups.
Place the flour, almond flour, castor sugar, baking powder, cinnamon, lemon zest and salt in a bowl and mix well. In a separate bowl, mix together the vanilla extract, melted butter, beaten egg and 3/4 cup warm water. Add the wet ingredients to the dry ingredients and mix with a wooden spoon, then add theapple and gently stir to combine. Spoon the batter into the prepared pan, filling each cup to about 3/4 full.
Place two strawberry quarters on top of each muffin, then sprinkle with the almonds and brown sugar. Bake for 25 to 30 minutes or until a skewer inserted in the centre of a muffin comes out clean.