Campton Place Muffins (Granny Smith Version)

Hey folks! Am probably somewhere in the middle of Malaysia now. Am going there for a short holiday over the long weekend. Going to Malacca, have not been there since my secondary school field trip which...honestly, I can't really remember what went on at the trip other than a bus of rowdy hyperactive teenagers who probably are better off at a bbq than visiting Cheng Ho temples. Have to satisfy my baking urges before leaving.

Kinda late for the apple theme since it's like what, almost end of fall. Better late than never though. Went to the supermarket and bought an apple of each kind available - Red Delicious, Gala, Granny Smith, Fuji, didn't get this breed type called Jazz what's that?. Did some apple research - funny thing how Google gave me Steve-Jobs-Apple when I typed in "Apples" as my keyword - found out that Jazz is a new variety of apples from NZ. Cool.

So I literally lay out my apples on my table like an art exhibition LOL. Finally picked Granny Smith for this one as I don't trust my speed in preparing the ingredients before the apples start to brown hehe. Whenever I bake with fruits, I'll have an uninvited guest sitting beside me in the kitchen watching me prepare the ingredients. The last time I made something with bananas, she was there too. This time, she pays her visit as well.

hello little fellow

all smiles upon seeing her apple scraps

her patience paid off

These muffins are dense and moist with a crunchy brown dome top. The tarty apples provide extra crisp while chewing on the muffin. The occasional acidity the fruit blends well with the sweet muffins. The batter turns out to be pretty thick, -I think it's written in such a way to carry the weight of cut fruits without letting them sink to the bottom - so you can afford to cut chunkier bits of apples than mine if you like that extra crunch.

Campton Place Muffins (adapted from Sherry Yard's Desserts by the Yard)
(makes 12 muffins)

Ingredients:
130g cake flour
140g all purpose flour
150g granulated sugar
1 tsp baking powder
1/2 tsp salt
2 large eggs, room temperature
242g sour cream (I use lite sour cream, though I'm not supposed to! :P)
60ml milk
1 1/2 tsp vanilla extract
85g unsalted butter, melted and still warm
1 1/2 cup fruits, such as blueberries, chopped apples, or chopped figs) (I use 1 Granny Smith apple)

Method:
1. Preheat oven to 190°C. Spray a muffin tin with pan spray or line with paper liners
2. Sift together cake flour, plain flour, sugar, baking powder and salt
3. In a bowl, whisk together the eggs, sour cream, milk, vanilla and melted butter
4. Whisk in flour mixture and fold in the fruit
5. Spoon batter into muffin cups, filling cups 3/4 full
6. Bake for 15mins. Rotate the tin from front to back, and bake for another 10 to 15mins, until muffins are lightly browned, firm to touch and a tester inserted in the center comes out clean
7. Remove from oven and allow to cool in tin on a rack for 15mins, then remove muffins from tin and allow to cool complete on the rack