Always check the labels of the products you use.
Method
- 1
Bake. Heat oven to 175°C. Grease muffin cups. Beat together flour, salt, cinnamon, nutmeg, baking powder, and bicarbonate of soda. Keep to one side. Beat sugar and butter till light and fluffy, around 3 minutes in a big bowl. Beat in egg. Whip in vanilla. Tip in 1/2 flour mixture to batter and beat till it has only just come together. Beat in buttermilk (1/2 cup), followed by leftover flour. Beat in final buttermilk (1/2 cup). Lightly fold in apples. Tip batter in muffin cups, filling them 2/3 full. Cook muffins till a cake tester comes out clean, around 25 minutes. Leave till it is cold for 5 minutes in pan next remove to a rack.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
16.7 g per serving
33.4 % of the 50 g daily maximum · 66.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 191 kcal |
| Protein | 2.5 g |
| Carbohydrate | 29.2 g |
| of which sugars | 17.3 g |
| of which free sugars | 16.7 g |
| Fat | 7.3 g |
| of which saturates | 4.4 g |
| Fibre | 0.6 g |
| Salt | 0.57 g |
Protein per 100 kcal
1.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
