January 4, 2016
2.5 cups SR Flour
1/2 tsp salt
1 tsp cinnamon
2/3 cup castor sugar
1 cup milk
50g butter softened
2 cups peeled and fine diced red apple
Castor sugar approx 1/2 cup
Cinnamon 1-2 tsp
2-3 tbsp butter melted
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
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
Submitted by Paulene Christie
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!
September 22, 2017
I use a measurement cup (250ml volume) not by weight 🙂
September 20, 2017
What weight does a cup equal plz?
May 26, 2016
It’s SR flour, not sugar
Self raising flour
50 grams is a measure of weight 🙂
What is SR sugar and how much is 50 grams of sugar
January 6, 2016
Best ever muffins I have made in slow cooker… Easy to make kids and hubby love them 🙂
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