*Oat, Apple & Sunflower Seed Muffins*
Makes 12 In one word, MOREISH. From the book Mad About Muffins by Diana Bonaparte. 285g plain flour (2 cups plus 1 TBS) 150g soft light muscovado sugar (3/4 cup, packed) 2 tsp baking powder 1/4 tsp salt 50g porridge oats (2/3/ cup) 170ml milk (6 fluid ounces) 2 large free range eggs 100g butter (1/2 cup minus 2 TBS) 50g golden syrup (2 1/2 TBS) 1 large sweet eating apple, unpeeled, cored and chopped finely 20g hulled sunflower seeds (3 TBS) 2 TBS jumbo oats 1 TBS hulled sunflower seeds 1 TBS demerara sugar Preheat the oven to 200*C/400*F/ gas mark 6. Line a 12 cup medium muffin tin with paper liners, or butter and dust well with flour, shaking out any excess. Set aside. Sift the flour, baking powder and salt into a bowl. Push the muscovado sugar through a fine sieve and stir it into the flour. (If you cannot get muscavado sugar, use light brown sugar). Stir in the porridge oats. Whisk together the milk and eggs in a measuring beaker, beating together with a fork. Heat the syrup and butter together until the butter melts. Make a well in the dry ingredients and add the milk/egg mixture and the syrup/butter mixture all at once. Stir together just to moisten. Stir in the chopped apple and sunflower seeds. Spoon into the prepared muffin cups. Sprinkle the jumbo oats on top of the batter, then the sunflower seeds and finally the demerara sugar. Bake for 20 to 22 minutes, until well risen and godlen brown and the top springs back when lightly touched. Scoop out to a wire rack to cool for a bit prior to eating. Lovely warm, and pretty good cold as well! |
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