Roll up your sleeves for National Baking Week and inject a sliver of sunshine into dark autumn evenings with these delicious muffins.
Kcal: 178 per serving
Fat: 3.7g per serving
Sat Fat: 1.1g per serving
Ingredients (makes 12 muffins):
- 320g plain flour
- 2 tbsps poppy seeds
- ½ tsp salt
- 3 tsps baking powder
- 150g caster sugar
- 125g unsalted butter, melted
- 2 eggs
- 45ml lemon juice
- 210ml yoghurt
- Zest of 1 lemon, finely grated
- 100g apple, grated
- 100g pear, seeded and diced
For the glaze:
- 125g icing sugar
- 1½ tbsps lemon juice
- 3 tbsps hot water
With muffins as tasty as these, plates seem somewhat irrelevant.
Step 1: Preheat oven to 190ºC (Gas Mark 5). Combine all dry ingredients. Beat together wet ingredients, combine the two and fold in fruit.
Step 2: Spoon into a greased muffin tin. Bake for 25 minutes or until muffins are golden brown and a skewer inserted in the centre comes out clean.
Step 3: Mix all glaze ingredients together. Add more water if you like a thinner glaze. For a thick white glaze, add just enough water for the glaze to have a rich consistency to dip the muffins into.
Step 4: Plunge the head of each muffin into the mixture and allow excess to drip back into the bowl. Place muffins on a rack to let glaze set.
From New York Cult Recipes by Marc Grossman (£20, Murdoch Books), out now in hardback at amazon.co.uk