Saturday, April 04, 2009

Afternoon delights

Oat, apple and sunflower seed muffins

annabel karmel

285 g plain flour
150 g light muscovado sugar
2 tsp baking powder
1/2 tsp salt
1 tsp ground ginger
1/2 tsp mixed spice
50 g rolled oats
2 medium apples, core removed, chopped into small dice
20 g sunflower seeds
50 g raisins
110 ml sunflower oil
4 tbsp golden syrup
2 medium eggs
170 ml milk


20 g rolled oats
20 g sunflower seeds
20 g demerara sugar

Pre-heat oven to 200C.
Line a muffin tin with 12 muffin cases. Sift the flour, sugar, baking powder, salt, ginger and mixed spice into a large bowl, rubbing any lumps of sugar through the sieve. Stir in the oats, apples, sunflower seeds and raisins. Whisk together the oil, syrup , eggs and milk until thoroughly combined, then stir into the dry ingredients. Soon into the muffin cases. Stir together the topping ingredients and divide among the muffins. Bake for 20-25 minutes, until risen and firm to the touch. Cool in the tin then transfer to a wire rack to cool.

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