A light in the dark – Apple and Cranberry Muffins
I have absolutely no idea what to write today so I think I will just not do it and leave you with a bunch of Apple and Cranberry Muffins instead of trying to make more sense than the muffins! See, sometimes I do make sense.
APPLE AND CRANBERRY MUFFINS
300 g/ 10,5 oz sugar
250 g/ 8,8 oz butter, melted
250 g/ 8,8 oz wholewheat flour, optional, use normal flour instead if you want to
150 g/ 5,3 oz flour
1,5 tsp baking powder
a pinch of salt
2 apples, peeled, cored and diced
3-4 tblsp dried cranberries, finely chopped
1/2 tsp ground cinnamon
4 tblsp sugar
2 tblsp butter
2 tblsp rum
Start making the topping: melt the butter in a pan, add the diced apples, cranberries, cinnamon, sugar and rum and braise slowly for 3-4 minutes or until the rum has evaporated. Leave to cool down.
Whisk eggs and sugar white and fluffy in a bowl. Add the melted butter and stir well.
Mix the flours flour, salt and baking powder and then sift it all into the bowl. Stir really well.
Spoon the batter into cupcake/muffin forms, spoon the topping onto each muffin and bake in a pre-heated oven (175°C/350°F) for 8-10 minutes. Not too long though to keep them nice and soft.