Mary Berry Apple Muffin Food

APPLE SANDWICH CAKE

Apple sandwich cake image

Mary Berry's ultimate apple cake - a Victoria sponge that stays really moist from grated apple. The lemon-flavoured cream keeps it fresh-tasting. You will need two 20cm/8in round, loose-bottomed sandwich tins and an electric hand whisk.

Provided by Mary Berry

Yield Serves 6-8

Number Of Ingredients 9

Ingredients

225g/8oz baking spread, straight from the fridge, plus extra for greasing
225g/8oz caster sugar
225g/8oz self-raising flour
1 tsp baking powder
4 large free-range eggs, beaten
2 eating apples, peeled, cored and grated (see Recipe Tips)
icing sugar, for dusting
150ml/5fl oz double cream
3 tbsp lemon curd

Steps:

Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in round, loose-bottomed sandwich tins and line the bases with baking paper.
Measure all the sponge ingredients except the apple and icing sugar into a large bowl and beat with an electric hand whisk until combined. Fold the grated apple into the mixture, then divide between the tins and level the tops.
Bake in the oven for about 25-30 minutes until golden, well risen and coming away from the sides of the tins. Allow to cool in the tins.
Meanwhile, make the filling. Whip the cream into soft peaks in a bowl, then lightly swirl in the lemon curd. Invert the tins to remove the cakes and then peel away the paper. Sit one cake upside down on a serving plate. Spread the lemon cream to the edge of the sponge, place the other cake gently on top to sandwich the cakes together.
Dust the top with icing sugar to serve.

APPLE & SULTANA MUFFINS

Apple & sultana muffins image

These fruity muffins make a healthy lunchbox snack, scroll down for two other great lunchtime fillers

Provided by Good Food team

Categories Lunch, Main course

Time 35m

Yield Makes 12

Number Of Ingredients 10

Ingredients

200g self-raising flour
1 tsp baking powder
1 tsp cinnamon
50g wholemeal flour
100g golden caster sugar
2 eggs
125ml semi-skimmed milk
4 tbsp sunflower oil
2 apples , grated
100g sultana

Steps:

Heat oven to 180C/160C fan/gas 4. In a large bowl mix the self-raising flour, baking powder, cinnamon, wholemeal flour and golden caster sugar.
In another bowl, mix the eggs, semi-skimmed milk and sunflower oil. Pour the wet ingredients into the dry and mix well, then stir in the grated apples and sultanas.
Divide the mix between 12 muffin cases and bake for 25 mins. Cool on a wire rack, then pack in a container for lunch.

ERNA'S APPLE PIE MUFFINS

Erna's Apple Pie Muffins image

When our first daughter was born, a friend brought us a pail of these delicious muffins. It was such a thoughful gesture and perfect to snack on during that first couple days at home. Whenever I make these now I can still "taste" those first new days of motherhood. Thank you Erna!

Provided by Pamela

Categories Quick Breads

Time 35m

Yield 18-24 muffins

Number Of Ingredients 13

Ingredients

1/2 cup packed brown sugar
1/3 cup flour
1 teaspoon cinnamon
2 tablespoons butter, melted
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup buttermilk (or use 1 tsp vinegar in 1 cup milk)
1/2 cup butter, melted
1 teaspoon vanilla
1 1/2 cups packed brown sugar
2 cups diced apples

Steps:

Topping-mix all together, until mixture forms crumbs.
Batter- Whisk together egg, buttermilk, butter, and vanilla.
Stir in sugar.
Without mixing, add flour, baking soda, salt and apples.
Stir just until combined.
Do not over mix.
Spoon into muffin cups.
Sprinkle with the topping.
Bake at 375 degrees F for 20 minutes or until firm to the touch.

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