Toffee and apple - a great flavour combination and it works really well together in these delicious muffins. Great for a quick breakfast bite or lunch box snack. They are also fantastic served warm to enjoy the steamy apple sauce centre and melting fudge. This recipe featured in the second series of Baking Mad with Eric Lanlard on Channel 4.
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.
Step 2:
Preheat the oven to 200°C (180°C fan, gas mark 6). Line a 12 cup muffin tin with muffin papers.
Step 3:
Sift the flour, sugar and baking powder into a large mixing bowl.
Step 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.
Step 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)
Step 6:
Mix together the muscovado sugar and cinnamon. Pour the remaining batter into the muffin case and sprinkle the cinnamon mix over the top.
Step 7:
Bake in the preheated oven for 20-25 minutes. Cool on a wire rack. Dust with icing sugar.
Ingredients
MetricImperial
For the Sauce
300gBramley apples
100gBillington's Unrefined Light Muscovado Sugar
1 tspGround cinnamon
2 tspCalvados
1 tspWater
For the Muffins
275gAllinson's plain white flour
100gBillington's Unrefined Golden Caster Sugar
1 tbspBaking powder
75gUnsalted butter (softened)
2Large eggs
125mlWhole milk
100gFudge pieces
2 tspBillington's Unrefined Light Muscovado Sugar
1 tspGround cinnamon
Utensils
Peeler, sharp pairing knife
Saucepan
12 cup muffin tin
12 muffin cases
Sieve
Large mixing bowl
Small mixing bowl
Electric mixer
Cooling rack
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
