I used lactofree milk for this recipe because that’s the only
thing I had in my fridge, and I really couldn’t be bothered with going to the
store to buy some regular milk. So, if you are lactose intolerant like I am, feel
free to sub lactofree milk. The muffins are just as delicious.
One more thing, and I’m sure I’ve mentioned this before, I’m
not a fan of overly sweet cakes/desserts—so I only used 1 piece of toffee for
each muffin. But if you love toffee and extra sweetness, you should add about
two pieces of toffee for the filling, and maybe some toffee crumbles to top it
off. Adjust everything to taste. That’s my baking motto.
OK. Enough of my jabbering, and on to the actual baking!
Apple & Toffee
Muffins
Makes about 14
Recipe by JamesMartin
Ingredients
2 Eggs, room temp
80g Sugar
240ml Milk, room temp
100g Butter, melted
300g Flour, sifted
2 tsp Baking Powder
½ tsp Salt
½ tsp Cinnamon
2 Apples, I used Braeburn,peeled/cored/finely chopped
200g Toffee, I used about 14 individual pieces
Method
1. Preheat oven to 190C/380F and line your muffin tin with
cases.
2. In a bowl, beat the melted butter and sugar. Then add the
milk and eggs, and continue mixing.
3. Sift your flour, salt, baking powder, and cinnamon
together, and add it to the mixture. Use a spoon to lightly mix the batter.
Then fold in the chopped apples.
4. Using a spoonful of the batter, fill each of the muffins
cases. Then add a toffee piece (or 2), to each muffin case. Use another
spoonful of batter to cover the toffee. Each muffin case should be ¾ full.
 |
| Place as many toffee pieces as you want |
 |
| then cover the toffee with the remaining batter |
5. Bake for 30-35 minutes until muffins are golden and
toothpick comes out clean. Place on a wire rack to cool.
Enjoy!
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