Yikes! It’s sunday, people are coming over in an hour, and I have nothing for afternoon tea! These muffins aren’t grain free like a lot of my recipes but they’re quick, easy, and kaffir lime leaves are a really interesting partner to those high school sweethearts apple & cinnamon.

I got the idea for this recipe from my friends Lyn & Tony. Tony once made some really tasty apple cinnamon muffins with thinly sliced fresh lemon balm leaves scattered on top. The flavour blew my mind! So, from that moment on, I have been experimenting with fresh herbs and spices in my classic dessert and cake recipes.

Thanks L+T. I always think of you guys when I make these.



Quick Apple, Cinnamon, and Kaffir Lime Muffins (makes 12)

You will need:
1 1/2 cups plain, all purpose flour
1/4-1/3 cups raw sugar (depending on desired sweetness)
1 tsp ground cinnamon
12 kaffir lime leaves
2 tsp baking powder
sea salt
1 egg
1/2 cup milk
1 granny smith apple, cored and cut into 1/2″ cubes
1/3 cup unsalted butter, melted (I use grass fed butter)

2 tsp ground cinnamon
3 tbsp raw sugar

Preheat the oven to 180C. Butter and line a muffin tray with paper muffin liners or baking paper. Arrange the kaffir lime leaves on a baking sheet and bake until the leaves dry out and turn brittle. This will take about 5-10mins but keep an eye on them so they don’t burn. Take out and leave to cool.

In a large mixing bowl, combine the flour, sugar, cinnamon, baking powder, and a very generous pinch of sea salt. In another bowl, beat together the egg and milk, then add the butter. Make a well in the centre of the dry mix, and pour the wet mixture into the well. Gradually combine the two mixtures together with a whisk, working from the centre outwards so to reduce lumpiness. Crumble the brittle kaffir lime leaves and fold in together with the apples. Spoon the mixture into the muffin liners, 2/3 of the way up if you like them looking more like cupcakes, or 3/4 of the way up if you like a healthy looking muffin top! Mix together the extra cinnamon and raw sugar and sprinkle on top of each muffin.

Bake on the middle rack of the oven for 15-20mins, until a skewer inserted into the middle comes out clean. Eat warm out of the oven with a cup of tea, or cool completely and seal in an airtight container for eating later.

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