Ingredients

2 cups flour
1 cup Chelsea White Sugar
2 teaspoons baking powder
1 cup grated apple (2 or 3 apples)
1 small tin crushed pineapple
1 teaspoon cinnamon
1 egg
1/2 cup cooking oil
1/2-3/4 cup milk
Extra Chelsea White Sugar to decorate

Method

Preheat oven to 180 degrees C.
Mix dry ingredients together, sifting flour and baking powder.
Mix together crushed pineapple with juice, grated apple, egg, oil and milk.
Add to dry ingredients - do not over mix.
Place into greased muffin trays, sprinkle with Chelsea White Sugar and bake for 20 -30 minutes.
They should spring back when touched.

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Reviews

Average Rating

(8 reviews)

Excellent, simple recipe. Have made several times...delicious

Amazingly moist and delicious. Perfect with a good cuppa

Really delicious and easy. I halved the amount of sugar and am allergic to Pineapple so left that out. Muffins were still moist and springy. Sprinkled brown sugar on top.

Absolute disaster, cooked for 20, took out and thought they were ready, bit into it and it was gluey, mushy, heavy so cooked for another 10 and was still the same.

Really yum and it turns out super soft and airy.

delicious

Easy but very, very sweet. They don't taste of much except sugar. Ok if you want to serve it as sweet afternoon tea and you're sneaking in the fruit past the kids but I wouldn't use this one if you are after more of a substantial breakfast muffin. If I did it again I wouldn't sprinkle the sugar on at the end, I'd cutback on the sugar in the batter and I would add lots more apple instead - but that's because I really wanted the apple taste.