Ingredients
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1 1/2 cups plain flour
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1/4 cup NESTLÉ BAKERS' CHOICE Cocoa
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1 teaspoon bicarbonate of soda
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1/2 teaspoon salt
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1 1/4 teaspoons ground cinnamon
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3/4 cup raw caster sugar
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1/3 cup vegetable oil
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3 teaspoons white vinegar
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1 teaspoon vanilla extract
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1 medium granny smith apple, peeled, grated (see Notes)
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1 tablespoon icing sugar mixture
Equipment
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12-hole 1/3-cup-capacity muffin pan, patty cases
Method
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1Preheat oven to 170C/150C fan-forced. Line each hole of a 12-hole, 1/3-cup-capacity muffin pan with 2 paper cases.
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2Sift flour, cocoa, bicarb, salt and 1 teaspoon cinnamon into a bowl. Stir in caster sugar. Whisk oil, vinegar, vanilla and 1 1/4 cups cold water in a large jug. Add 1/2 the oil mixture to flour mixture. Whisk until smooth and combined. Repeat with remaining oil mixture. Stir in apple. Divide mixture among prepared pan holes.
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3Bake for 20 minutes or until tops spring back when lightly pressed. Stand in pan for 5 minutes. Transfer to a wire rack to cool.
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4Combine icing sugar and remaining cinnamon in a small bowl. Dust muffins just before serving.
Source: taste.com.au
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