Sugary Apple Muffins

Ingredients

• 4 oz. ‘Frenlite’ Self-Raising Flour
• 4 teaspoon Cinnamon
• 2 oz. Margarine
• + teaspoon Nutmeg
• 3 oz. Sugar
• 4 cupful Milk and Water
• 2 oz. finely-chopped Apples
• 1 Egg
• 14 teaspoons Baking Powder
• 4 teaspoon Salt

Method

1. 1

   Cream the margarine with 2 oz. of the sugar and beat in the egg.

2. 2

   Mix all the dry ingredients and add gradually with the milk to the creamed margarine and sugar.

3. 3

   Fold in the apples and fill patty tins with the mixture.

4. 4

   Sprinkle the remaining sugar, mixed if liked with a little cinnamon and nutmeg, over the top.

5. 5

   Bake in a hot oven 450°F. or Mark 7 for 15 minutes.

Nutrition per serving

As published

This recipe was extracted from Frenlite cookery book (1950) by J.W. French & Co. Ltd, page 9. The excerpt below is the record exactly as published.

oz. ‘‘Frenlite’’ Self-Raising Flour 3 oz. Sugar 4 teaspoon Salt 4 oz. Currants 4 oz. Chopped Suet Milk to Mix Sieve the flour and salt. Add the suet, sugar and cleaned currants and mix with milk to make a soft dough. Place this on a greased and floured pudding cloth and shape into a roll. Roll up the cloth and tie both ends, leaving room for the pudding to swell. Steam 24-3 hours. Serve with custard or jam sauce. Page 17 RP SST PE SSIS ES SE STRESS SST PTT SE DS STYLE EPI A TRI EIN ELS AT ELSIE EE ificate of the Royal Institute of Public Health and Hygiene SUGARY APPLE MUFFINS 4 oz. ‘‘Frenlite’’ Self-Raising Flour 4 teaspoon Cinnamon 2 oz. Margarine + teaspoon Nutmeg 3 oz. Sugar 4 cupful Milk and Water 2 oz. finely-chopped Apples A little Cinnamon and Nut- 1 Egg meg to dust on top if liked 14 teaspoons Baking Powder 4 teaspoon Salt

Cook this with the app: pantry check, scaling, and the assistant.