Apple and Cinnamon Muffins
Asked on 28 Mar 2019 by Campbek
I made Apple and Cinnamon Muffins yesterday and was so disappointed. They stuck to the paper cases and the consistency was more like a pudding than a cake. I followed the recipe very carefully. Double sifting the flour and mixing very lightly. I am an experienced cook and used to making muffins. The only thing I can think of is that I used Braeburn apples and they were very juicy. If this is the case then possibly a warning on the recipe to adjust the amount of milk might be helpful.
Looking forward to your comments. Thanks K
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Hello K,
It could be the apples if there was a large amount of juice when you grated them and it all went into the mix, but it may just be that this recipe is not for you! The proportion of fruit is very high and they are very moist and not that spongy.
I’m not sure if you’ve seen them being made on the online cookery school but if you haven’t you will see closely how we make them and the sliced blueberry muffin cake shows the texture of them.
Lesson 6. Muffins
Kind regards
Lindsey
Thank you for your reply.