Apple Muffins

Everyone has a Pile of Deadlines. Mine is usually split into "Work I Want To Do" and "Work I Will Do Anything To Avoid". Well, the latter pile is just starting to explode on me this week.  

Muffins are the perfect thing to make when you're buried under that pile of work that you still don't quite want to touch. They are fast and easy. It's dry ingredients into wet, quick stir to combine, scooped into muffin cases, baked and done. It's a kind of catharsis in a busy week. Not to mention at the end of it, you'll get delicious muffins that will help sustain you when you're up at 4 in the morning, running on caffeine and writing a paper due the next day. Oh, you mean you're better organized than that? Well, more for me then.

There are a whole slew of apple muffin recipes out there.  I picked this one because they a) had no butter, b) looked incredibly light and fluffy and c) contained shredded apples instead of chunks, which I liked.  You get all the apple flavor but dissolved into the muffin along with a subtle hit of cinnamon.

Hope these muffins helped to brighten up your Monday a little!

Apple Muffins
Adapted from Give Recipe
Makes 12-15 muffins

3 eggs
3/4 cup caster sugar
1/2 cup olive oil
1 cup grated apple (I used 2 Granny Smith apples)
1 1/2 cups plain flour
1 tsp vanilla extract
1 tbsp baking powder
1 tsp cinnamon
1/4 tsp salt

Preheat your oven to 170C/340F.

In a bowl, whisk together sugar and eggs until thick and smooth.  Pour in olive oil and continue mixing.  Stir in grated apples.

In a separate bowl, whisk together the dry ingredients.  Add these to the wet ingredients and stir just to combine - don't over mix.

Scoop them into muffin tins (an ice cream scoop works perfectly for this job) and bake for 20 minutes or until a toothpick inserted comes out clean.  Take out and let cool on a wire rack.