I grew up in a small rural town in Canada, and like most small Canadian towns every autumn the agricultural society hosts a Fall Fair. As a child the fair coming to town was one event I always looked forward to for two reasons, the demolition derby and the food!
My Dad always took me to the fair and I have so many fond memories of sitting on a hard wooden bench, in the cold autumn air under a warm blanket, watching people smash cars into each other while keeping warm with a cup of hot cocoa and a pulled pork sandwich! And every year without fail after the cars were all smashed I would be treated to a toffee apple.
And whenever I think about the fair, or see one on the television, I can still taste those toffee apples and remember the joy I had eating them on those cold autumn evenings with my dad. Which is why I just had to try these Toffee Apple Muffins the instant I saw the recipe, because for me a toffee apple is more than a sticky treat; toffee apples are like a time machine back to my youth.
TOFFEE APPLE MUFFINS
Preparation time: less than 30 mins
Baking time: 35 mins
- 2 free-range eggs, lightly beaten
- 80g/2¾oz caster sugar
- 240ml/8½fl oz milk
- 100g/3½oz butter, melted
- 300g/10½oz plain flour
- 2 tsp baking powder
- ½ tsp salt
- pinch cinnamon
- 2 eating apples, peeled, cored, finely chopped
- 200g/7oz shop-bought toffee pieces
- Preheat the oven to 190C/380F/Gas 5 and line a 12-hole muffin tin with paper cases.
- Mix the eggs, sugar, milk and melted butter in a large bowl. Sift the flour, baking powder, salt and cinnamon into the bowl. Stir well to combine.
- Add the chopped apple and lightly mix.
- Using half of the mixture, quarter-fill each of the muffin cases with the mixture and top with a few pieces of toffee. Cover with the remaining filling so the cases are half full.
- Bake for 30-35 minutes until well risen and golden. Transfer to a wire rack to cool. Serve warm or cold.
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