It is the tart inexperienced Granny Smith which supplies the muffin its particular texture and the cranberries and spice permeate every little thing with their heady fragrance.
Not overly candy, these are ideally suited to serve with that comforting cup of espresso they usually completely complement a creamy-buttery brie or a gentle, crumbly blue cheese.
Generally I serve the muffins and cheese with a pre-dinner glass of wine.
These muffins are very moist and don't want buttering. However butter if you want.
150g self-raising flour
1 tsp baking soda
1½ tsp floor cinnamon
¾ tsp floor nutmeg
70g wholemeal flour
120g darkish cane sugar (or brown sugar)
100ml gentle olive oil
250ml plain, unsweetened yoghurt
2 Tbsp milk
1 tart consuming apple (180g), peeled, cored and finely diced (I exploit Granny Smith)
60g dried cranberries
Warmth the oven to 180degC.
Frivolously oil 12 standard-size muffin tins. Sift the flour, baking soda, cinnamon and nutmeg into a big mixing bowl. Stir within the wholemeal flour and darkish cane sugar. If the sugar is a bit lumpy, chances are you'll have to rub it into the dry components utilizing your fingertips.
In a smaller bowl, whisk collectively the olive oil, yoghurt and the milk. Put aside.
Mix the diced apple and the cranberries and stir into the dry components. Stir till the fruit is completely coated with flour and sugar.
Make a effectively within the centre of the dry components and add the liquid components abruptly to the flour combination and stir till simply mixed.
The batter shall be a bit lumpy.
Spoon the batter into the ready muffin tins, filling them virtually to the highest. Bake till calmly golden and the centres spring again when calmly pressed, 20-25 minutes.
Take away from the oven and funky for five minutes.
Loosen within the tin then end up on to a wire rack to chill utterly. Retailer in an hermetic container, ideally within the fridge, for as much as 4 days.
These muffins freeze superbly.