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.