Still got a sweet tooth after Easter but fed up with chocolate eggs and hot cross buns? These quirky muffins are a very delicious and seasonal alternative.
20 minutes
40 minutes
Medium
6
Start by preheating your oven to 170C (160C fan) and greasing your muffin tins or preparing your muffin cases.
To make your muffins, you’ll need two bowls – one for the wet ingredients and one for the dry. Start by weighing out the flour, salt, spice and raisins into your larger bowl.
In another bowl, whisk together your egg, sugar, milk, oil and apple until they’re roughly combined.
Finally, pour your wet ingredients on to your dry and mix until just combined.
Divide into your tins or cases and bake in the oven for 25-35 minutes, or until springy when gently pressed.
While your muffins are cooling, mix together the icing sugar and water to make the icing – you want it to be a suitably gloopy consistency to just slowly drip down the sides.
If you can wait until the muffins are cool, great. But if you can’t, don’t worry – go for the icing anyway. Slowly spoon slivers of icing on to make the crosses. Then enjoy immediately.
Use a squeeze of lemon juice to stop your apples going brown. And self-raising flour goes off, so make sure it’s in date or you’ll have flat cakes.
Enjoy!
For the icing:
This recipe isn’t a compromise; it is something that is better gluten-free than it could ever be with flour. The heavenly, crumbly, rich texture of this zesty cake isn’t held together by the intermolecular shackle that is gluten.
This pudding’s better than any you’ll find in the shops; tinned or otherwise. And you don’t need any special equipment – find any old dishes made of probably – ovenproof material, grease ‘em up and hey: a handy pudding mould.
Remember those days when you had to choose between chocolate or cheesecake? Flora Shedden and quark have just put a stop to them.
