Makes 12
So so easy to fumble together, great to do with the kids. Don't put too much toffee in each muffin or it will boil over during baking. For a different flavour, use nutmeg instead of cinnamon, and got to be eaten the same day you bake them - saving them tomorrow is a waste of good oven heat...
2 eggs, beaten
80g caster sugar
So so easy to fumble together, great to do with the kids. Don't put too much toffee in each muffin or it will boil over during baking. For a different flavour, use nutmeg instead of cinnamon, and got to be eaten the same day you bake them - saving them tomorrow is a waste of good oven heat...
2 eggs, beaten
80g caster sugar
240ml milk
100g butter, melted
300g plain flour
2 tsp baking powder
1/2 tsp saltgood pinch of cinnamon
2 eating apples, such as Cox's or Granny Smiths, peeled, cored and finely chopped
50g toffee, broken into small pieces
Pre-heat oven to 190C/375F/gas mark 5. Line a 12-hole bun or muffin tin with paper cases.
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.
Spoon the mixture into the muffin cases, filling them a quarter full, then top with a few pieces of toffee, and cover the rest of the muffin mixture until the paper cases are half full. Bake in the oven for 30-35 minutes until well risen and golden. Cool on a wire rack.
Pre-heat oven to 190C/375F/gas mark 5. Line a 12-hole bun or muffin tin with paper cases.
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.
Spoon the mixture into the muffin cases, filling them a quarter full, then top with a few pieces of toffee, and cover the rest of the muffin mixture until the paper cases are half full. Bake in the oven for 30-35 minutes until well risen and golden. Cool on a wire rack.
this sounds delicious - is there any danger that the toffee burns (i.e. do I have to watch the timings carefully) or is it easy to judge? Also, what kind of toffee do you recommend?
ReplyDeleteHey there Anonymous... great name by the way
ReplyDeleteNo worries about the toffee burning (as long as you're not greedy with the amount you use) as the muffin mix will protect it during baking. As for the toffee choice, anything from the sweetie shop will do, but I'm an old fashioned fan of McCowans Highland toffee, nice and buttery!
My problem is that I would probably eat all the toffee before I had a chance to put it in the muffins. But the recipe does look delicious.
ReplyDeletethanks, good advice!
ReplyDeleteShould youeat the muffins the same day because they don't keep well, or just because they are irresistable?
ReplyDeletemrs havers, for one they are best eaten hot, and re-heating the following day will often result in a slightly rubbery texture in the muffin mixture, as they will have to be reheated very well to combat the solidifyied toffee. This aside, I doubt they'd last till the following day in anyones house, they never have in mine!
ReplyDeletethis may be a silly question, but what consistency does the toffee go? like soft caramel? I get toffee stuck in my teeth, which is why I ask.
ReplyDeleteThanks. Also, do you have any quick, easy, foolproof and delicious traybake recipes? Especially ones that children would love.
ReplyDeleteMaria,leave them be for about 20 minutes once cooked and the toffee will be a perfect molten consistency for up to 1 and a half hours after baking, and there's your perfect window of opportunity!
ReplyDeletemrs havers, I'm trying to do a recipe a day, keep following and no doubt there'll be a traybake or two for the kids pretty soon.....
ReplyDeleteon the topic of baking, do you have any recipes for banana cake? not banana bread, but cake with icing - preferably no nuts, as we sometimes have visitors with nut allergies. This would be much appreciated!
ReplyDeleteVanessa, banana bread coming soon....
ReplyDelete