Mary berry apple and cinnamon muffins recipe

Mary berry apple and cinnamon muffins recipe

I. Introduction

Mary Berry is a well-loved figure in British cooking, known for her friendly style and commitment to quality. Her recipes are favorites in many homes, loved for their comforting taste and delicious flavors. The apple and cinnamon muffins perfectly show her baking ideas—simple but delightful, making them a top choice for tea time or a quick snack. This recipe not only brings back fond memories but also includes information about its nutrition, history, and even a vegan version.

II. Mary Berry’s Unique Approach & Historical Context

Mary Berry highlights the importance of using good ingredients, like freshly grated nutmeg and organic apples, to make each bite tasty. Apple and cinnamon muffins have their roots in traditional British baking, where sweet apples and fragrant spices became popular in the 18th century. According to the British Library, this dish shows how home baking has changed from making simple bread to creating delicious cakes and muffins.

Mary Berry’s recipe stays true to this tradition while introducing her personal touch, such as substituting brown sugar for white sugar to enhance the muffins’ richness. This blend of historical reverence and modern adaptation exemplifies her culinary expertise.

III. Notices on Ingredients & Equipment

Ingredients:

• 250g all-purpose flour (preferably organic)
• 150g brown sugar (light or dark)
• 1 tbsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 2 large eggs
• 125ml vegetable oil (or melted coconut oil)
• 200ml milk (or almond milk for vegan option)
• 2 medium apples (peeled, cored, and diced)
• 50g walnuts or pecans (optional)

Kitchen Equipment:

• Mixing bowls
• Whisk
• Muffin tin (12-cup)
• Paper muffin liners
• Measuring cups and spoons
• Rubber spatula
• Cooling rack

IV. Recipe Instruction

Preheat the oven to 180°C (350°F) and line the muffin tin with paper liners.

In a large bowl, mix the flour, brown sugar, baking powder, cinnamon, and salt until well combined.

Whisk together the eggs, oil, and milk in another bowl until the mixture is smooth.

Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.

Gently fold in the diced apples along with the nuts, if you’re using them.

Carefully spoon the batter into the prepared muffin tin until each cup is filled about two-thirds full.

After this, Bake for approximately 20-25 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and let them cool in the tin for approximately 5 minutes before transferring to a cooling rack.

V. Flavor Profile & Nutritional Information

These muffins offer a delightful combination of sweet and spicy flavors, with the natural sweetness of apples complementing the warmth of cinnamon. Each muffin has a moist texture with a slightly crispy top.

Nutritional Information (per muffin):

• Calories: 200
• Fat: 8g
• Protein: 3g
• Carbohydrates: 30g
• Fiber: 2g
• Sugar: 10g

VI. Tips for a Perfect Muffin

• Troubleshooting: If your muffins turn out watery, ensure that the apples are well-drained; if they are bland, consider adding a pinch of salt or a splash of vanilla extract.
• Enhancing Flavor: Use aged cheddar for a savory twist or sprinkle cinnamon sugar on top before baking for added sweetness.
• Variations: Experiment with different fruits like blueberries or raisins, or add spices like nutmeg or cardamom for a unique flavor.

VII. Alternative Recipes

Vegan Version:

• Ingredients: Substitute eggs with flax eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg), use almond milk, and replace oil with applesauce for added moisture.
• Instructions: Follow the same steps as above, ensuring to mix the flax mixture ahead of time to allow it to thicken.

VIII. Recipe Variations & Serving Suggestions

• Serve warm with a dollop of clotted cream or yogurt.
• For a festive touch, add dried cranberries and a pinch of nutmeg.

IX. Storage & Reheating Instructions

Keep muffins in a closed container at room temperature for up to 3 days. If you want to save them longer, put them in the freezer for up to a month. To warm them up, heat in the oven for 5-10 minutes at 180°C (350°F).

X. Frequently Asked Questions (FAQ)

1. Can I use whole wheat flour? Yes, whole wheat flour can be substituted, though it may change the texture slightly.
2. How can I make these gluten-free? Use a gluten-free flour blend in place of regular flour.

XI. Conclusion & Call to Action

Mary Berry’s apple and cinnamon muffins are not only delicious but versatile, making them a perfect treat for any occasion. Try this recipe and share your results with us! Don’t forget to explore more of Mary Berry’s recipes and tips on her official website and check out the link for other wonderful recipes: Mary Berry Cookbooks.

XII. Additional Resources

For more insights into British cooking and recipes, visit Culinary Hill and delve into Mary Berry’s cookbooks for authentic culinary inspirations. For historical context, refer to reputable sources such as the British Library.