- 4 medium Granny Smith apples, quartered
- 2 cups (300g) self- raising flour
- 1 tsp baking powder
- 1/3 cup (80g) caster sugar
- 1 tsp ground cinnamon
- 2 x 60g eggs
- 50g melted butter, cooled
- 200ml milk
- ¼ cup sour cream
- extra cinnamon and caster sugar, for sprinkling
- oil spray
- Preheat the oven to 190C (170C fan forced). Grease 6 x ½ cup muffin pans. Cut 6x15cm squares of baking paper.
- Attach the slicer shredder to stand mixer with slicing drum and position a mixing bowl underneath the slicing chute.
- Turn mixer to speed 6. Add 6 of the apple quarters and push down with the pusher. Remove the apple slices from the bowl and set aside the apples for decoration.
- Attach the coarse grating drum to the stand mixer and position the mixing bowl underneath the chute. Turn to speed 6, add the remaining apples and grate.
- Attach the flat beater to the stand mixer. Add the flour, baking powder, sugar and cinnamon to the bowl with the grated apples. Turn mixer to speed 2 and mix until thoroughly combined. Add the eggs, butter, milk and sour cream. Turn to speed 4 and mix for 10 seconds or until just combined.
- Place one sheet of the baking paper into each muffin hole, pushing the paper in. Divide the mixture between the paper cases. Decorate each muffin with the sliced apple pieces, allowing the green edge to stand up decoratively. Sprinkle with the extra cinnamon and caster sugar and spray tops lightly with oil spray. Bake for 22 minutes or until dark golden brown and cooked through. Allow to stand for 5 minutes before removing from muffin pan. Delicious served warm.