These fruit muffins, traditional American favourites, are equally delicious eaten warm or cold and are usually served at breakfast. In this particular recipe we use apples but almost any kind of fruit can be substituted.
2 oz. plus
1 tablespoon butter, melted
8 oz. flour
2 teaspoon salt
2 teaspoons baking powder
2 oz. sugar
½ teaspoon ground cinnamon
½ teaspoon grated nutmeg
½ teaspoon mixed spice or ground allspice
2 eggs, lightly beaten
5 fl. oz. buttermilk
1 tablespoon lemon juice
2 medium-sized eating apples, peeled, cored and grated
Preheat the oven to very hot 450°F (Gas Mark 8, 230°C). With the tablespoon of butter, generously grease a 12-muffin pan and set aside.
Sift the flour, salt, baking powder, sugar, cinnamon, nutmeg and mixed spice or ground allspice into a large mixing bowl.
In a medium-sized mixing bowl, beat the eggs with a wire whisk or rotary beater until they are pale yellow in colour and fall in a steady ribbon from the whisk. Add the remaining butter, the buttermilk and lemon juice to the eggs and stir well.
Stir the egg mixture into the flour mix-ture as quickly as possible. Do not over-mix as the ingredients should be just combined. Fold in the grated apples.
Spoon the batter into the prepared muffin pan. Place the pan in the centre of the oven and bake for 15 to 20 minutes or until a skewer inserted into the centres of the muffins comes out clean.
Remove the muffins from the oven. Cool in the pan for about 4 minutes and then turn them out on to a plate, if you are serving them warm.