Ingredients
240g Ballybrado Organic White Spelt Flour + 2 tsp. for dusting apples
1 ½ tsp. baking powder
Pinch of salt
2 tsp. ground cinnamon + ½ tsp. for dusting apples
250g apples, peeled and diced
120g unsalted butter
200g sugar
2 large eggs
2 tsp. vanilla extract
120ml milk
Topping: 100g butter melted, add 50g sugar and 1 tsp. ground cinnamon, mix.
Julia’s Apple Muffins
1. Preheat oven to 160°C fan. Grease 2 muffin trays
2. Cream butter & sugar for 3 mins. – add one egg at a time – add vanilla.
3. Mix flour, salt, cinnamon and baking powder, add to butter mixture and combine. Add
milk.
4. Dust apples with flour and cinnamon.
5. Fold in diced apples.
6. Fill mixture into greased muffin tins, each ¾ of the way.
7. Bake for approx. 30 – 35 mins.
8. Leave to cool slightly, remove from muffin tray, and then brush with topping. Serve.
Tip: Tastes even better with freshly whipped cream!
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Our Recipes
Be inspired by our carefully selected, tried-and-tested, 100% adult-and-child-approved recipes made with your favourite Ballybrado products
Ingredients: 500g Ballybrado Organic Strong White Wheat Flour, 260g water, cold, 10g salt, 20g fresh yeast or 1 sachet quick action dry yeast, 25g butter, 15g sugar
Ingredients Pancakes, 300g Ballybrado Organic Whole Einkorn Flour, 500ml milk, 2 eggs, Pinch of salt
500g Ballybrado Whole Spelt Flour OR 250g Ballybrado Fine Whole Wheat Flour, 250g Ballybrado Coarse Whole Wheat Flour 400ml tepid water (hand warm) 1 sachet quick action dry yeast ½ tsp. ground fennel, ½ tsp. ground coriander, 7g sea salt Optional: sunflower/sesame/pumpkin seeds as topping
