Apple crumble muffins

We’ve got another cake sale coming up soon at my daughter’s primary school. These are definitely one of the PTA’s most successful ways to raise funds. You should see the number of homemade cakes the parents bring in. It’s very impressive.

I have a couple of standards I usually bake, which I know always get snapped up. The first is the banana chocolate cupcake, which I’ve featured here before. And the other is the scrumptious apple crumble muffin, the recipe for which I’ve taken from Linda Collister’s excellent book ‘Baking with Kids’.

I like to think of both these cakes as being vaguely healthy since they contain fruit. Obviously they also contain lots of butter and sugar too, so I don’t think you can really claim they’re a substitute for one of your child’s five-a-day!

The apple crumble muffin is a big hit in our house. The perfect combination of cake and pudding.

And as they contain apple, I’m entering this muffin into February’s In Season Challenge over at Make It Bake It, where the theme this month is any recipe containing apples.

Apple crumble muffins

Topping:

50g butter
50g sugar
50g plain flour
50g ground almonds

Cakes:

275g plain flour
2 tsp baking powder
175g caster sugar
1 lemon
150g butter
2 eggs
100ml milk
2 eating apples

Preheat oven to 190°C (375°F) Gas 5.

To make the topping, cut the butter into small pieces and put in a mixing bowl with the other ingredients. Work them together until it looks like crumble mixture.

For the cake mixture, sieve the flour and baking powder into a mixing bowl and mix in the sugar. Stir in the zest from the lemon and make a well. Pour the melted butter, beaten eggs and milk into the well, and mix gently.

Spoon the mixture into paper muffin cases in a 12-hole muffin tray. Core and roughly chop the apples and scatter on top of the muffin mixture, then sprinkle over the topping.

Bake for 30 minutes until golden brown. Enjoy with a cup of tea or a glass of milk!

Banana and chocolate cupcakes

If you ever need to rustle up some cakes for a school cake sale, these should do the trick.

Totally unsophisticated, completely garish and obscenely sweet. Just what little children are looking for in a cupcake.

I made these last week for the Christmas Fair and they disappeared in minutes of doors opening.

And they can’t be that unhealthy; they do contain banana after all.

Banana and chocolate cupcakes

Makes 8 cakes

1 large ripe banana
110g soft butter
110g caster sugar
2 eggs
½ tsp vanilla extract
110g self-raising flour

For the icing
60g plain chocolate
25g butter
2 tbsp milk
2 tbsp golden syrup
Sweets of your choice for decoration – Smarties, jelly beans, dolly mixture – go crazy!

Preheat the oven to 180°C / 350°F / gas mark 4. Line a muffin tin with eight paper muffin cases.

Beat the butter and sugar until pale and fluffy. Whisk the eggs and vanilla in a separate bowl, then gradually add the eggs to the butter mixture, beating well.

Peel and mash the banana and stir into the butter mixture. Sift and fold in the flour.

Fill the muffin cases with the mixture and bake for 20 minutes, until risen and golden. Leave to cool.

To make the icing, put all the ingredients in a bowl and microwave on a medium heat for a minute or two, and mix well.

When the cupcakes are cool, spoon over the chocolate icing and decorate with your chosen sweeties.