It’s harvest festival time again and the inevitable bake sale looms. I made these muffins because I seemed to have a glut of not particularly interesting apples in my fruit and veg box this week. I was quite pleased with the results and the kids more so when they discovered the squidgy ‘toffee’ centre (although they were less impressed when I told them they were being donated to the bake sale).
Makes 12 muffins
- 2 free-range eggs, lightly beaten
- 80g dark brown sugar
- 240ml buttermilk
- 1 tsp vanilla extract
- 100g unsalted butter, melted
- 300g plain flour
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon plus a further ¼-½ tsp for the icing
- 2 eating apples, cored and coarsely grated
- ½ x 397g pre-prepared caramel (I used Carnation) or Dulce de Leche
- 150g icing sugar
- 1½ tbsp apple juice
- Butterscotch or fudge pieces to decorate
- Pre-heat the oven to 180℃. Place 12 muffin cases in a muffin tin.
- Whisk the eggs, sugar, buttermilk, vanilla and melted butter together in a large bowl.
- Sift the flour, baking powder, salt and 1 tsp ground cinnamon together. Stir into the wet ingredients until combined (it doesn’t matter if the mixture appears a little lumpy) then stir in the grated apple.
- Put a heaped dessert spoon of the mixture into each case making a little indentation in the centre (like a mini well) for the caramel.
- Put a generous teaspoon of the caramel in the indentation of each muffin then place another heaped dessert of the mixture on top of the caramel ensuring it is completely encased until you have used all of the batter up.
- Bake for 25 – 30 minutes until risen and golden. Some of the caramel may have seeped through to the top but it will return to it’s rightful place once the muffins have cooled.
- Once the cakes are cold you can either dust them with icing sugar or cover them in cinnamon icing. To make the icing sift the icing sugar and ¼-½ tsp ground cinnamon (according to taste) together in a small bowl. Add the apple juice and beat until you have a smooth, thick icing. Spoon a little of the icing over each muffin spreading it with a palette knife then sprinkle with butterscotch or fudge pieces.