This isn’t the most photogenic bake I’ve ever done but it’s definitely one of the yummiest. Autumn is the season for apples so why not use up any windfalls by making these very gooey toffee and apple muffins.
I can’t promise they’ll keep the doctor away, or dentist for that matter, but I can guarantee that they make the perfect treat on a chilly autumn afternoon! They’re best eaten warm straight from the oven when the toffee is still molten but they can be stored in an air tight container for a few days and warmed up in the microwave.
300g self-raising flour
85g golden caster sugar
1 tsp baking powder
2 tsp ground cinnamon
100g melted butter
2 eggs, beaten
100g wrapped toffees
2 apples, peeled and chopped into small pieces
Preheat the oven to 200ºC/ 180ºC fan. Place paper cases in a 12 hole muffin tin.
Firstly peel and chop 2 apples and melt the butter over a bain-marie or in the microwave.
Combine the dry ingredients, including the flour, sugar, baking powder and cinnamon.
In a jug mix the milk, beaten eggs and melted butter.
Pour the wet ingredients into the dry mixture, together with the apple pieces and stir until they begin to come together.
Place an unwrapped toffee at the bottom of each paper case and then spoon the mixture on top. Finish by placing another unwrapped toffee on the top of each one.
Put them in the oven and bake for 25-30 minutes until they’re golden, risen and feel firm to touch.
Happy baking, let me know in the comments below if you give them a go!