These iced muffins are a popular treat, made with apples from the tree in my garden. If you buy apples, you will need a cooking type, such as Bramley.
For the muffins:
6 oz (170g) strong plain white flour
4oz (110g)sugar
1 tablespoon cooking oil
half a teaspoon of ground cinnamon
1 dessertspoon of baking powder
1 medium cooking apple, finely diced
1 egg
about half a pint of milk
Method:
Preheat the oven to 190 C/ gas mark 5
Set 12 large muffin cases into a tin, or grease a 12-hole large muffin tin
Mix the dry ingredients in a large bowl
Whisk the egg, oil, and about half of the milk together.
Mix the wet ingredients into the dry ones, mixing thoroughly. Add more milk if necessary, to get a sloppy consistency.
Chop up the apple, stir it into the mix, then divide the mixture between the 12 muffin tins.
Bake the muffins until they are risen, golden, and a sharp skewer or knife inserted into the middle of a muffin comes out clean. This is likely to take between 15 and 30 minutes, so keep an eye on the muffins.
Let the muffins cool. You can eat them ‘as is’, or you can ice them.
Icing:
4 oz (110g) icing sugar
1 teaspoon cooking oil
1 teaspoon lemon juice
boiling water.
Mix the lemon juice and oil into the icing sugar, then add hot water, drop by drop, mixing thoroughly, until you have a ‘coating’ consistency. This means that it will run off the spoon, but slowly, leaving a thick layer on the spoon.
Quickly spread the icing onto the muffins, as it sets fast.
Enjoy!