1/2 cup butter at room temp
1 cup light brown sugar
2 large eggs
2 teaspoons vanilla
2 teaspoons ground cinnamon (or 1 and ½)
2 teaspoons baking powder
1/4 teaspoon salt (a pinch)
2 1/2 cups Pink Lady apples (peeled cored and chopped into small pieces)
2 cups self- raising flour
1/2 cup milk
Heat oven to 375°.
Grease 18 regular-size muffin cups (or 12 large size muffins) or line muffin tins with paper cases.
In a large bowl, beat butter and sugar until pale and fluffy.
Add eggs one at a time, beating after each.
Beat in vanilla, baking powder and salt. With spoon, fold in half of flour then half of milk into batter.
Fold in the remainder of the flour, and then the remainder of the milk.
Gently fold the chopped apple into the batter and spoon into muffin cups.
Bake 20 minutes, or until golden brown and springy to touch.
alternatives: you can cook the apple before hand but I prefer the apple to be recognizable in the muffins. you can top the muffins with a little sugar, or a crumble topping.
cook's notes: on the previous weeks shopping Pink Lady apples were buy a bag get a bag free, which was all well and good until M realized his bargain apples had skin tough as shoe leather. The muffins turned out lovely, and smelled and tasted like a muffin equivalent of American apple pie. I may just be the teeniest bit homesick for all things Americana as we won't be visiting the states until spring.