about 6 small cakes/muffins:
150 gr. cake flour
50 gr. light brown sugar
1 tsp baking powder
115 ml milk
30 ml. corn oil or sunflower oil
1 apple, peeled, cored and shredded
1 tsp cinnamon + 1 more tsp for dusting
3 tbsp cornflakes
1 tbsp light brown sugar
Preheat oven to 180°C. Spray 6 muffin cups or use a silicon cup so you don't have to grease them.
In a small mixing bowl coarsely crush the cornflakes with your hands and combine with 1 tbsp light brown sugar and 1 tsp cinnamon, set aside.
In a large mixing bowl stir together the flour with the sugar, the remaining 1tsp cinnamon and the baking powder. In another bowl beat the egg, add the oil and the milk. Whisk well, then stir into the flour mixture. Squeeze the juice from the shredded apple with your hands and add to the batter. Lightly stir with a wooden spoon. At this point raisins and chopped walnuts can be added if desired. Fill the cups with the batter about 3/4 full. Cover the top very well with the cornflakes mixture. Pour in the preheated oven and bake about 25-30 minutes. Cool lightly before serving.