My husband’s late Kiwi mum Jean Ward gave me a copy of this recipe from Alison Holst’s Food Processor Book when we were visiting her in New Zealand in 2005. It makes wee little muffins with huge flavour.
1 ¼ cup raw apple pulp (about 3/4 large Fuji apple)
¾ cup brown sugar
2 teaspoons allspice
2 teaspoons cinnamon
1 teaspoon baking soda
½ teaspoon salt
¼ cup butter, melted
1 cup all-purpose flour
1 cup rolled oats
¼ cup raisins or dried cranberries
¼ cup sliced almonds
2 tablespoons raw sugar
Preheat oven to 450 degrees.
1. Cut three-quarters of an unpeeled apple into pieces. Put the apple in a food processor and using the metal chopping blade, chop finely almost into a puree.
2. Measure 1 ¼ cup of pulp and put back in processor.
3. Add next seven ingredients (through butter). Process until blended.
4. Add flour and oats. Process until just blended.
5. Take metal blade out and add raisins or cranberries. Mix until even.
6. Put dough into muffin tin. I use silicone muffin tin liners so muffins don’t stick. Or spray muffin tin with cooking spray.
7. Sprinkle sliced almonds on top of each muffin. Sprinkle a little raw sugar on top of each muffin.
8. Bake 14 minutes at 450 degrees.
Makes 12 muffins.