Apple and Cinnamon Muffins

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  • 2 1/2 cups self-raising flour
  • 2 teaspoons ground cinnamon (I think I used 3-4 tsps)
  • 3/4 cup firmly packed brown sugar
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 egg, lightly beaten
  • 2 small pink lady apples (I used granny smiths)
  • Warmed honey, to serve (optional)

Preheat oven to 190°C/170°C fan-forced.Grease a 12-hole, 1/3 cup-capacity muffin pan.

Combine flour, cinnamon and 2/3 cup brown sugar in a bowl. Make a well in the centre. Add milk, oil and egg. Using a wooden spoon, stir until just combined. Peel and grate 1 apple. Fold grated apple into muffin mixture. Spoon mixture into holes of prepared pan.

Core and quarter remaining apple. Thinly slice. Arrange 2 to 3 apple slices on top of each muffin. Sprinkle with remaining brown sugar. Bake for 20 to 25 minutes or until browned and cooked through. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve drizzled with honey, if using.

Notes:
Don’t over mix muffins, or they can become tough and chewy.

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