Ingredients for muffins
4 eggs, at room temperature
250 grams of brown sugar
360 grams of flour
pinch of salt
1 teaspoon of bicarb
2 teaspoons of baking powder
1 teaspoon of ground cinnamon
3/4 of a cup of vegetable oil
300 gram tub of sour cream
2 Pink Lady apples grated, approx 250 - 270 grams once grated
Ingredients for cinnamon cream icing
250 grams of spreadable cream cheese, at room temperature
1/2 a cup of pure icing sugar
1 teaspoon of ground cinnamon
Method
Pre-heat oven to 180 degrees celsius.
Place 15 large patty pans into muffin trays.
Place sugar and eggs into the bowl of an electric mixer and beat using a whisk attachment on high speed until mixture thickens and turns a lighter golden colour.
In a separate bowl sift flour, bicarb, baking powder, salt and cinnamon through a fine sieve.
Turn electric mixer to it's lowest speed and slowly add sifted dry ingredients to bowl alternately with the oil until just incorporated.
Next add sour cream to mixture and gently mix until all ingredients are combined.
Add grated apple and gently fold through by hand using a wooden spoon.
Using two dessert spoons, fill each large patty pan to the top and place in oven.
Bake for 20 - 25 minutes, or until firm and skewer inserted comes out clean. In my oven it takes the full 25 minutes and I pull them out half way and turn the trays around to ensure even cooking.
When baked, remove the muffins from the tins as soon as they are not too hot to handle, this ensures that the patty pans do not get too soggy. Let cool completely.
Add the cream cheese to the bowl of an electric mixer. Using a beater attachment, beat the cream cheese until softened. Sift icing sugar and cinnamon through a fine sieve, removing all the lumps from the icing sugar. Add dry ingredients to cream cheese and beat well until all ingredients are incorporated and mixture is smooth and spreadable.
Spread evenly and liberally onto each cooled muffin.
Makes 15.
