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1
Turn the oven onto bake, 180 degrees Celsius, with the rack just above the middle.
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2
Wash the apples.
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3
Cut apples (I like to cut them into thin slices, but they can be chopped or diced- whatever you prefer).
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4
While you are in the process of cutting them, put the apples you have chopped into a medium-sized pot which is 3/4 full of water to avoid the apples turning brown.
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5
Measure the cinnamon, nutmeg and sugar into the pot of apples & stir.
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6
(with the sugar in the apples, I usually make the 1/8 cup a heaping 1/8 cup).
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7
Leave the apples on high heat until boiling, with the pot lid on.
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8
Put the temperature down to a medium heat as soon as it starts boiling heavily (stir occasionally).
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9
Cook the apples for about fifteen minutes after boiling, or until the apples are tender.
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10
Take the apples off of the heat and leave them to the side.
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11
Sift all remaining dry ingredients (the flour, baking powder, white sugar, salt, cinnamon, nutmeg, cardamom, ground cloves & ground allspice) into a bowl.
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12
In a small-to-medium sized pot, melt the butter.
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13
Add the milk & beaten egg into the butter, then mix.
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14
Drain the stewed apples (keeping to the side 1/4 cup juice that the apples were stewed in).
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15
Add the apples and the juice to the butter, milk and egg, then mix.
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16
Pour into dry ingredients.
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17
Mix until the dry ingredients and the wet ingredients are combined.
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18
Grease six-slot large muffin pan (or put six muffin cases into the muffin pan).
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19
Divide the mixture evenly into the six muffin slots.
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20
Place the muffins into the oven.
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21
Bake for 25 minutes, or until the muffins are a nice golden brown & a toothpick comes out of the center of the muffins basically clean (a tiny bit of moisture is nice in these muffins).
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22
Take the muffins out of the oven.
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23
Take the muffins out of the muffin tray, and leave to cool for five minutes on a cooling rack.
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24
These muffins are nicest served hot with coffee.
