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I made these muffins for some lovely friends of mine and I couldn’t have been happier with how they turned out. Simply delicious! The addition of the crumble topping makes the already yummy apple muffins just that little bit more interesting and enticing. Oh and did I mention the warming spice smell that takes over the kitchen whilst they bake?!

Ingredients: Crumble topping
• 50g of butter
• 70g of plain flour
• 40g of oats
• 25g of sugar
• 1/2 a teaspoon of cinnamon

Method:
1) Put the butter and flour in to a bowl and using your finger tips, rub together until the mixture resembles breadcrumbs.
2) Stir in the oats and cinnamon

Ingredients: Muffins
• 125g of softened butter
• 150g of sugar
• 2 eggs
• 50ml of milk
• 3 apples – chopped in to small chunks
• 200g of self raising flour
• 1/2 a teaspoon of baking powder
• 1/4 a teaspoon of nutmeg
• 1/2 a teaspoon of ginger
• 1/2 a teaspoon of mixed spice

Method: Makes 12
○ preheat the oven to 180°C/Gas 4 and line a muffin tray with case
1) Cream the butter and sugar together until light and creamy
2) Add the eggs one at a time and mix thoroughly, pour in the milk
3) Then add in the apple, stir to evenly distribute
4) Sieve in the flour and spices. Fold gently until the mixture all comes together
5) Put spoonfuls of the muffin mixture into the prepared cases then add equal amounts of the crumble topping on top. Bake for 20-25 minutes until golden brown.

Once your muffins have cooled you can make a start on the toffee!

Toffee Sauce:
• 75ml of double cream
• 20g of butter
• 25g of soft brown sugar

Method:
1) Put the cream, butter and sugar in to a saucepan and gently heat until it has all melted together.
2) Bring to a gradual boil and stir regularly to stop the sauce from burning. Wait until the sauce turns to a toffee colour you’re happy with. I wanted a slightly darker toffee colour so I let my sauce boil for 10-15 minutes. Leave to cool for a few minutes then either drizzle or pipe over the muffins. Yes you’re allowed to eat any left over toffee off a spoon!