Apple is an excellent fruit to be introduced to babies and toddlers because it’s tasty, unlikely to cause allergy, easy-to-digest and packed with nutrients such as vitamin C, dietary fiber and flavonoids quercetin. In addition, it’s also very versatile and provides remarkable flavour and texture for cooking and baking.
My son is a great fan of apples but not I. Strangely, I have a current obsession with them. With my recent chicken and apple balls, I am in the mood to explore using apples to make muffins. Among all the apple muffins recipes that I have bookmarked, I like this version the most simply because the recipe calls for all the common ingredients. Unlike seasonal fruits, you can get year-round supply of apples in Singapore. So, you can make these muffins just about any time you like.
Though this recipe uses the creaming method (same as my blueberry muffins) and requires a little more time to prepare the apple filling, it’s worth the effort. These muffins are so light and moist with just the perfect sweetness.
I have baked these muffins twice. On my second attempt, I decided to add more apples. My oh my! They turned out to be even better – more apple flavour and extra apple bits to savour. Isn’t that a wise decision? I’m shocked to find out that my son gobbled up three apple muffins in a row and still requested for more helpings. Do you know that he just broke his personal record in eating my homemade muffins! Is it really that good? It’s definitely a big “YES” for an apple lover.
These muffins do not include any cinnamon powder, thus best to please your picky eater who dislikes spices. But, I’m surely a pinch of cinnamon will work as well. Now, with this new found love, I’m definitely going to make these fruity gems more often and add into my son’s lunch box.
This recipe is featured at Rise and Shine Breakfast Campaign 2013.
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