Directions
1Combine all ingredients (except for extras) in a large mixing bowl
2Mix to combine well
3Spoon into silicone cupcake cases (or a muffin tray that will fit in your slow cooker)
4I used a loaded 1/8 cup measure to fill each case
5Sit cases directly on bottom of non ceramic slow cooker bowl
6(If yours is a ceramic slow cooker bowl raise up on wire rack over 1cm of water below rack)
7Cook on high for 40mins with tea towel under lid
8Check that inserted skewer or toothpick comes out clean when finished
9Sit on wire wrack to cool just enough to remove them from the cases
Coat
1Mix castor sugar and cinnamon to taste in small bowl
2Melt butter in a second small dish
3Take each muffin and dip them briefly in butter, allow extra to drip away
4Then push this buttered end into the cinnamon/sugar mix to coat nicely
5Enjoy!
Submitted by Paulene Christie
7 Reviews
Paulene @ Slow Cooker Central
September 22, 2017
I use a measurement cup (250ml volume) not by weight 🙂
Susan
September 20, 2017
What weight does a cup equal plz?
Paulene @ Slow Cooker Central
May 26, 2016
It’s SR flour, not sugar
Self raising flour
50 grams is a measure of weight 🙂
Nancy
May 26, 2016
What is SR sugar and how much is 50 grams of sugar
Paulene @ Slow Cooker Central
January 6, 2016
Awwww thanks!
Cindy vistarini
January 6, 2016
Best ever muffins I have made in slow cooker… Easy to make kids and hubby love them 🙂
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Rachel
February 15, 2021
What could I replace the apple with? I am missing food like this but can’t have anything with fructose. Would berries work? They look so yummy!