It’s back! The Great British Bake-Off! And like six million (six million!) other people, I’ll be tuning in every week to admire the showstoppers and shake my head at the technical challenges, knowing all too well that I wouldn’t have a hope of creating anything decent in those rounds. Last year’s series was responsible for starting this blog off in the first place so it’s fitting that I mark its return by baking something from the book. It’s starting to feel really autumnal now: season of mists and mellow fruitfulness indeed. We’re still enjoying blue skies for now, but the mornings are crisp and misty, and I’ve been on the lookout for more autumnal recipes. This seemed to fit the bill.
Cinnamon Apple Doughnut Muffins
Makes 6, recipe from GBBO ‘show stoppers‘ book
- 20g toasted hazelnuts
- 1 large sharp eating apple
- 1 and a half teaspoons ground cinnamon
- 115g plain flour
- Pinch each of salt and nutmeg
- 1 teaspoon baking powder
- 100g caster sugar
- 2 large free-range eggs
- 2 tablespoons of low-fat yoghurt
- 3 tablespoons vegetable oil
- Melted butter
- 3 tablespoons of caster sugar
- 1 teaspoon ground cinnamon
Muffin tray lined with 6 muffin cases
- Preheat the oven to 200 C / 400 F / gas mark 6.
- Peel, quarter and core the apples, then chop roughly into pieces around the size of your little fingernail. Put into a bowl, sprinkle over half a teaspoon of the cinnamon and toss thoroughly. Set aside.
- Sift the flour into a large mixing bowl with the remaining cinnamon, salt, nutmeg, baking powder and sugar.
- Whisk the eggs with the yoghurt and oil in a jug until combined, then add to the flour mixture.
- Mix together then stir in the apples and toasted hazlenuts.
- Divide the mixture evenly between the paper cases and bake for 25 minutes.
- Mix together the finishing sugar and cinnamon. Brush the tops of the muffins with butter and sprinkle with the cinnamon sugar mixture.