Thursday, 2 December 2010

Toffee and Apple Sauce Muffins

The cookbook's photo
While I should have been revising... I got distracted with my new cookbook again - Home Bake by Eric Lanlard. I saw a recipe for toffee and apple sauce muffins and seeing as I'd just bought a huge tub of apple sauce, it seemed like a good idea. I don't know if they've come out as well as I'd hoped they would, they look a bit different to the ones in the book (see photos later) but they taste really good so I guess that's the main thing! Yours will probably come out better, let me know if they do!

Makes 12 large muffins

For the apple sauce (if making it or use a shop variety) - 300g brambley apples (about 1 large), 100g soft light brown sugar, 1 tsp ground cinnamon, 2tsp Calvados (optional)

For the muffins - 275g plan flour
100g caster sugar
1tbsp baking powder
75g unsalted butter
2 large eggs
125ml milk
100g home made or bought fudge, chopped into small chunks
2 tbsp cinnamon sugar (2tbsp soft light brown sugar mixed with 1/4tsp cinnamon)
Icing sugar, for dusting

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, Calvado and 1tsp water. Cook over a low heat until the apples are tended but not mushy, leave to cool.
Preheat the oven to 200c/180 fan and line a muffin tin with muffin cases
Sift the flour, sugar and baking powder into a large bowl
How mine turned out. Not bad but not the best.
Beat the butter and eggs together then add milk. Stir this mix into the flour along with the fudge, until just incorporated. Don't overstir, it's fine if it's a bit lumpy.
Spoon half the mixture into the muffin cases then spoon over 2/3 apple sauce. Cover with the remaining batter and with a small spoon, make a swirl of apple sauce in the top and dust with the cinnamon sugar.
Bake in the oven for 20-25mins. Cool on a wire rack. Serve dusted with icing sugar. 

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