Apple Butter & Sultana Muffins

Having made a large batch of apple butter, for a savoury pork dish I was making, I had a lot left over.  So I decided to use some of the apple butter to make some muffins( I may also make an apple tart to use up even more), and to add some sultanas for a different texture.  I considered adding some nuts as well but didn’t have walnuts or pecans which I think would go well.  So I opted just for the sultanas.

Of course muffins are very easy to make, and they don’t take much time.  They are great for breakfast, a good way to start the day, or at any time.  These apple butter ones taste very good indeed.

For those who don’t have access apple butter you can use apple sauce instead, but then also add 1 or 2 teaspoons of ground cinnamon to the recipe below(my apple butter already has a lot of cinnamon in).

The recipe makes 12 muffins and mine turned out very well.  They tasted great with a lovely fruity and spicy flavour and a very nice texture too.

Apple Butter & Sultana Muffins
 
Apple Butter & Sultana Muffins – Video

Ingredients:

  • 190g(1 1/2 cups) plain flour
  • 75g(1/3 cup) unsalted butter, melted and cooled
  • 310g(1 1/4 cups) apple butter( or apple sauce but also add 1 or 2 tsp cinnamon)
  • 150g(3/4 cup) caster sugar
  • 1 medium egg(large in USA)
  • 75g(1/2 cup) sultanas (soaked in hot water for 10 mins, then drained)
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder

Method:

Preheat the oven to 180C/160C Fan/350F
Place paper cups in the holes of a 12 hole muffin tin.
Mix the salt, baking powder, baking soda, nutmeg and cloves into the flour(mix the cinnamon in too if using)
In a large bowl place the butter and sugar and whisk to combine.
Add the egg and mix to combine.
Add the apple butter and mix to combine.
Add the flour mixture into the bowl and stir in until almost combined.
Add the sultanas and mix until the mixture it just combined.
Spoon the mixture into the muffin cases, distributing as evenly as possible.
Bake in the oven for 20 to 25 minutes, until a skewer poked into the centre of the muffins comes out clean.
Remove from the oven and leave for a couple of minutes.
Remove the muffins from the tin and place on a wire rack to cool completely.

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