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Apple muffins are what to make when the fruit bowl is full of apples nobody is eating. Chopped small and baked into a spiced batter, they disappear.
Chop the apple small
Pieces about the size of a fingernail, roughly 1cm, cook through in the time the muffin takes and spread evenly through each one. Big chunks stay firm and make the muffins fall apart when you bite them.
Grated apple is another option: the muffins come out moister, with the apple almost invisible, which helps with children who pick fruit out.
Stop the fruit sinking
Toss the chopped apple in a spoonful of the flour mixture before folding it in. The light coating helps it grip the batter instead of dropping to the bottom of each case.
A lumpy batter makes a lighter muffin
This is the whole technique. Mix wet into dry only until you can no longer see dry flour, and stop, even if it looks lumpy. Beating it smooth develops the gluten and you get tough, peaked muffins with tunnels inside.
For lunchboxes
They freeze very well: cool completely, then bag them. One muffin taken out of the freezer in the morning is thawed by break time. Like our banana oat muffins, they keep a lunchbox going through the week.
