Toffee and apple sauce muffins - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
For the sauce
- 300 g Apple(s) approx 2 large bramley apples
- 100 g Unrefined light muscovado sugar
- 1 tsp Cinnamon ground
- 2 tsp Calvados
- 1 tsp Water
For the muffins
- 275 g Plain white flour
- 100 g Unrefined golden caster sugar
- 1 tbsp Baking powder
- 75 g Butter (unsalted) softened
- 2 Egg(s) (free range) large
- 125 ml Milk (whole)
- 100 g Fudge pieces
- 2 tsp Unrefined light muscovado sugar
- 1 tsp Cinnamon ground
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1
To make the apple sauce, peel and core the apples and cut into small cubes. Place the diced apple in a saucepan with the sugar, cinnamon and calvados and water. Cook over a low heat until the apples are tender but not mushy. Leave to cool.
For this step you'll need:
- 300g Apple(s) approx 2 large bramley apples
- 100g Unrefined light muscovado sugar
- 1tsp Cinnamon ground
- 2tsp Calvados
- 1tsp Water
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2
Preheat the oven to 200°C (180°C fan, gas mark 6). Line a 12 cup muffin tin with muffin papers.
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3
Sift the flour, sugar and baking powder into a large mixing bowl.
For this step you'll need:
- 275g Plain white flour
- 100g Unrefined golden caster sugar
- 1 tbsp Baking powder
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4
In a separate bowl beat the butter and eggs together then add the milk. Stir the flour mixture into the egg mixture until just incorporated and smooth. Put on a high speed and beat for 2-3 minutes until light. Finally add the fudge pieces and mix.
For this step you'll need:
- 75g Butter (unsalted) softened
- 2 Egg(s) (free range) large
- 125ml Milk (whole)
- 100g Fudge pieces
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5
Spoon half the mixture into the muffin cases then spoon over the apple sauce. (Ensure that the sauce is the same consistency as the batter so that it doesn’t sink to the bottom of the muffin case)
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6
Mix together the muscovado sugar and cinnamon. Pour the remaining batter into the muffin case and sprinkle the cinnamon mix over the top.
For this step you'll need:
- 2tsp Unrefined light muscovado sugar
- 1tsp Cinnamon ground
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7
Bake in the preheated oven for 20-25 minutes. Cool on a wire rack. Dust with icing sugar.