Apple Cinnamon Harvest Muffins

We've had a beautiful, warm September, almost like an Indian Summer, as they say in the States. Last week the weather turned a bit colder, and Saturday was a beautiful sunny autumn day. We were having a service project with our church, rolling hay bales, building a hay rick, painting and clearing. It was a perfect day for a muffin that reminded me of autumn.

I don't like my muffins very sweet, so this recipe doesn't call for a lot of sugar. I also used a combination of cooking (tart) and dessert (sweet) apples. You may want to add more sugar if you like your muffins sweet, or you are using very tart apples.

(The picture doesn't really do these muffins justice, it was taken with my mobile phone.)

Apple Cinnamon Harvest Muffins

Dry Ingredients:

1 1/2 cups plain/all-purpose flour

1 1/2 cups wholemeal/whole-wheat flour

2 cups oats (porridge, quick or old fashioned rolled oats will do)

1/2 cup light brown sugar

2 Tbs baking powder

1/2 tsp salt

1 tsp cinnamon

Wet Ingredients:

2 cups apples, grated

1/2 cup dark brown sugar

1 1/2 cups (12 fl oz) milk

2 eggs, beaten

2/3 cup (1/4 pint) vegetable oil

1 tsp vanilla

1. Preheat oven to 350 F/180 C, grease two muffin tins. In a medium bowl, mix together the grated apple and dark brown sugar, set aside.

2. Mix all the dry ingredients together in a large bowl, breaking up any clumps of brown sugar.

3. Add the rest of the wet ingredients to the apple and sugar mixture, until well blended.

4. Make a well in the dry ingredients, and add the wet ingredients in the center. Mix the two together, just until blended. (Do not over mix, or the muffins will be tough).

5. Divide the batter evenly between the 24 muffin cases, and bake for 20-30 minutes. Muffins should be golden brown, and a knife/toothpick, when inserted should come out clean.