2 cups plain flour (or 1 plain and 1 wholemeal if feeling virtuous)
1 TBSP baking powder
2/3 cup caster sugar
1 tsp cinnamon
1 tsp mixed spice
2/3 cup canola/corn/sunflower oil
1 cup milk
1 TBSP vanilla extract
1 grated apple (peel and all…but not the core!), 2 if they are very small. Squeeze out excess juice.
1 TBSP oatmeal to sprinkle on top
Preheat oven to 180C.
Place muffin cups (large cupcake cases) into muffin holes in tin ready to receive mixture.
Mix all the dry ingredients together in a large bowl. You can use a whisk to do this – just make sure everything is well combined and evenly distributed – you don’t want a clump of cinnamon or baking powder when you bite into them! In a separate bowl, mix all the wet ingredients together, as well as the grated apple until totally combined. Tip wet into dry and mix with a fork until they just combine. Do not over-mix or you will end up with a tough, bouncy muffin.
Use an ice cream scoop to measure out wet muffin mix into the cases – it limits the spillage and you can measure out mix more accurately. Fill cases to ¾ full for a lovely high topped muffin or half full for a more cupcake style version.
Sprinkle with oatmeal, bake for about 12 minutes and remove when they are puffed up, golden, and spring back when touched. Eat hot!