Click into the article for my 'autumn apple muffins with thyme' recipe that's featured along with the interview :)
PREPARATION TIME: 20 minutes
COOKING TIME: 20 minutes
QUANTITY: Makes 12
- 250g flour
- 2 teaspoons baking powder
- 150g caster sugar
- 75g light brown sugar, plus ½ teaspoon per muffin for sprinkling
- 1 teaspoon ground ginger
- 1 x 142ml pot sour cream
- Zest of 1 orange
- Juice of 1 orange
- Enough vegetable oil to make 130ml of fluid together with orange juice
- 1 tablespoon honey
- 2 eggs
- 2 good size apples of your liking
- 1 packet of thyme
Preheat the oven to 200 C/gas mark 6, and line a 12-bun muffin tin with muffin papers.
Measure into a bowl the flour, baking powder, caster sugar, 75g of brown sugar and the ground ginger.
Peal and dice the apples, chop up a teaspoon of thyme leaves, add the orange zest and keep in a separate bowl ready to be used.
In a large bowl, whisk together the sour cream, oil, orange juice, honey and eggs. Add all the dry ingredients and continue to whisk until smooth. Then add apples, thyme and orange zest and whisk for another 5 seconds. In total DO NOT WHISK FOR MORE THAN 30 SECONDS!
Divide the batter evenly between the muffin cases and take care that each one has some of the fruit as well.
Sprinkle each one with ½ teaspoon of brown sugar and bake for 20 minutes on the middle shelf. Watch them for the whole time, as you may need to cover them half way through. Remove to a cooling rack. Push a 1 ½ cm tip of a thyme sprig into the centre of each muffin.
They are tastiest on the next day!