| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 20 minutes |
| Serves | 6 |
| Cuisine | American |
| Special Occasion | Christmas |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 561 |
| Fat | 24g |
| Saturates | 11g |
| Protein | 9g |
| Carbs | 80g |
| Sugars | 51g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 190°C, gas mark 5. Line a 6-cup muffin tin with paper liners.
Peel and grate 1 apple and roughly chop the walnuts. In a medium bowl, whisk together the flour, baking powder, bicarbonate of soda, allspice, cinnamon, ginger and salt. In a large mixing bowl, cream the butter and brown sugar together until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract. Mix in the yoghurt until smooth. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the grated apple and chopped walnuts. Divide the batter evenly among the muffin cups, filling each approx. ¾ full. Slice the remaining apple into thin slices and fan 3 slices over the top of each muffin.
Bake for 18-20 minutes, or until a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Meanwhile, zest and juice the orange and grate the ginger. Whisk together the icing sugar, orange zest and juice and grated ginger until smooth.
Drizzle the ginger-orange glaze over the cooled muffins, allowing it to set before serving.
