Tuesday, April 21, 2009

Apple and toffee muffins


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
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.