Before my 18 month old, EJ, was born in July 2012 I had a window of opportunity to do a bit of baking at a time when my then two year old was still taking lunchtime naps. I knew that I wanted to do something quick and easy and quickly discovered that muffins would be ideal for the purpose. I tried out several different kinds at the time but I think these toffee apple ones were my favourites. I served them up as a dessert at a barbeque (I know most people think Barbeque = Meat but my philosophy is, where there’s a main meal [of any kind] there should always be some sort of dessert too!). They went down very well!
I also took some of these in for my work colleagues on another occasion and lets just say there weren’t any left over!
350g plain flour
2 tsp baking powder
2 tsp ground mixed spice
240g golden caster sugar
2-3 dessert apples peeled, cored and finely chopped
3 large eggs, beaten
120ml vegetable oil
100 ml milk
150g soft toffees, chopped (I used Sainsburys Mini fudge chunks from the bakery aisle which were perfect)
1 Preheat the oven to 180C/Gas 4 and line a 12-hole muffin tray with paper cases. Sift the flour, baking powder and mixed spice into a large bowl and stir in the sugar. Make a well in the dry ingredients.
2 Add the chopped apples, eggs, oil and milk in the middle of the well, and fold the mixture together with a large metal spoon, using as few strokes as possible. Don’t worry if the mixture is lumpy, the trick behind the lightest muffins is not to overwork the batter. At this point I also stir through a decent amount of the fudge pieces.
3 Fill the paper cases with the mixture, then sprinkle over the some more fudge pieces for decoration. Bake for 25-30 minutes or until the muffins are well risen and golden.