|The cookbook's photo|
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
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.|
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.