Apple and toffee muffins

Apple and toffee muffins

By
From
Desserts
Makes
12

Don’t put too much toffee in each of the muffins or it will boil over during baking. For a different flavour, try using nutmeg instead of cinnamon. These muffins also make a great pudding when served with vanilla ice cream.

Ingredients

Quantity Ingredient
2 eggs, beaten
80g caster sugar
240ml milk
100g butter, melted
300g plain flour
2 teaspoons baking powder
1/2 teaspoon salt
good pinch cinnamon
2 eating apples, peeled, cored and finely chopped, such as Cox's or Granny Smiths
50g toffee, broken into small pieces

Method

  1. Pre-heat the oven to 190°C. Line a 12-hole bun or muffin tin with paper cases.
  2. Mix the eggs, sugar, milk and melted butter in a large bowl. Sift in the flour, baking powder, salt and cinnamon. Add the chopped apple and mix roughly.
  3. Spoon the mixture into the muffin cases, filling them a quarter full, then top with a few pieces of toffee, and cover with the rest of the muffin mixture until the paper cases are half full.
  4. Bake in the oven for 30–35 minutes until well risen and golden. Cool on a wire rack.
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