A deviation from what I originally planned to post today, but one of my neighbours brought round a big bag of home-grown apples, naturally with it being pie season I wanted to make apple pie as soon as I saw them, but alas I didn’t have that kind of time- and also that wouldn’t of fitted in with my yeast theme for mofo- so instead used apple pie spice to make these muffins, sprinkling them with sugar before baking makes them have a lovely crisp topping and reminds me of my mums pies (she always sprinkles pies with sugar before baking). I also added some sourdough starter to these muffins to make them fit with my mofo theme, these are a humble muffin and great for eating regularly, another great way to use up sourdough you would otherwise throw away during the feeding process!
1 cup plain white flour
2 tsp baking powder
pinch o’ sea salt
2 tsp apple pie spice mix, plus extra for topping
1/2 cup unrefined golden granulated sugar, plus extra for topping
1/3 cup rapeseed oil
1/2 cup almond milk
1 cup sourdough starter
2 cups diced and peeled English/ local apple
Preheat the oven to 200c/400f, line a 12 hole muffin tin with paper liners. Mix the dry ingredients in one bowl and the wet in another (the sugar is classed as a wet ingredient often in baking), the combine the wet and the dry, mix with a fork until just combined. Fold in the apple chunks and using an ice cream scoop, scoop the batter into the muffin pan. Sprinkle the tops of the muffins with extra sugar that has been mixed with a little apple pie spice, this creates nice crisp muffin tops. Bake for about 30 minutes, until a skewer inserted into the centre of a muffin comes out clean. Cool for about five minutes in the tin, then carefully remove and place on a wire cooling rack to cool completely.