Shabby Blog

Wednesday, 28 September 2011

Delicious Toffee Apple Muffins (Perfect for breakfast)

I have invented one of my first ever baking recipes, I normally don't trust myself to alter the wet and dry ingredients for fear of failure.  However I am pleased to report it's not as scary as first thought and these muffins are DELICIOUS!




For the cake mix:

  • 110g butter
  • 110g soft brown sugar
  • 110g self-raising flour
  • 1 tsp baking powder
  • 1 handful of chopped walnuts
  • 1 handful of oats
  • 2 x eggs, beaten
  • light sprinkling of cinnamon

For the apple:

  • 30g butter
  • 30g soft brown sugar
  • 0.5 x lemon, juice only
  • 2 x eating apples 1 x bramley apple, peeled, cored and sliced
  • Preheat the oven to 200C/400F/Gas 6.
I always make the apple first, I'm not really sure why!

  • Heat the butter in a medium non-stick, oven-proof frying pan, over a medium heat
  • When the butter begins to melt, add the sugar, and allow to begin to caramelise, then add the lemon juice
  • Add the quartered apple wedges to the pan, tossing well, to thoroughly coat them in the caramel, and continue heating through for 4-5 minutes then take off the heat and leave for later.
Putting together the cake mix -
  • Cream together the butter and sugar in a large mixing bowl
  • Add the flour and baking powder, mixing well, as you do
  • Gradually add the beaten eggs and then stir in the walnuts and oats
  • Gently fold in the apple mixture
  • Half fill 12 muffin cases with mixture
  • Top with a sprinkling of brown sugar, cinnamon, oats and chopped walnuts
  • Bake in the oven for around 13minutes.

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