Saturday, July 31, 2010

Apple & Cinnamon Muffins (蘋果肉桂鬆餠)

This is a good old favourite that everyone would have made it before. This is my first post so I am putting in something simple but delicious to have. It's good to put into kid's lunchbox or serve as a quick snack to feed the hungry kids after school.

Apple & Cinnamon Muffins

Make 12 muffins


1 cup milk
1/2 cup butter
1/2 teaspoons cinnamon
1 1/2 teaspoons vanilla essence
1/2 teaspoon lemon rind
2 large eggs
2 cups self-raising flour
3/4 cup castor sugar
pinch of salt
2 granny smith apples (peeled, cored & chop into 1cm small pieces)


  1. Preheat oven to 200C/400F, line a 12 hole muffin tin with paper cases.
  2. Melt butter and milk in a saucepan at moderate heat, add in vanilla. Remove the saucepan away from the heat and let cool for a few minutes.
  3. Beat egg one at a time into the mixture with an electric mixer until well combined.
  4. Sift flour in a separate bowl and add in sugar, cinnamon, salt and lemon rind
  5. Add the egg mixture gradually into the dry ingredients and finally mixed in the apple pieces.
  6. Spoon the batter into each muffin cup until it is 2/3 full. Bake for about 15-20 minutes or until golden in colour. Remove muffins from the oven and leave them cool in the tin for 5 minutes before cooling on the rack.
(12 隻 份量)


雲尼拉香精11/2 茶匙
沙糖 3/4 杯
青蘋果2果 (去皮、切粒)

  1. 预先開熱焗爐 200C/400F,鬆餠盤放入蛋糕紙杯。
  2. 用中火把牛油和牛奶煮熔,再加雲尼拉香精。離火待涼。用電攪拌器把雞蛋一隻一次與牛油、牛奶混合。
  3. 然後加入篩過的自發粉, 糖, 肉桂粉, 鹽,  檸檬皮 和蘋果粒。用木匙隨意拌和但不要過份拌和否則鬆餅會變硬。
  4. 用湯匙把蛋糕料放入鬆榚模,大約 3/4 满。放進預熱的焗爐,焗大約 15-20 分鐘直至金黄色。待涼5分鐘才吃。