Apple Muffins
2 cups flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup finely chopped apple (2 small eating apples)
1 egg
1/4 cup oil
1 cup milk
Thick caramel (speculoos spread or dulce-de-leche)
Preheat the oven to 180 degrees celsius and grease or line muffin tins.
Combine all the dry ingredients, sifting the flour and baking powder. I used soft brown sugar but any sort would be fine. Make sure that the apple is chopped up nice and small and then toss that through the flour.
Combine the wet ingredients and lightly whisk. Pour the liquid into the dry ingredients and gently fold in until the two mixtures are just combined.
Place a spoonful of mixture in each muffin hole, so that the hole is about half full. Place a spoonful of the caramel spread in the centre. Then top the muffin off with a bit more mixture so that the tin is about 3/4 full.
Bake the muffins for 20 minutes and then remove from the oven and let them cool for at least 5 minutes inside the tin. Carefully remove from the tin and allow to cool further before cooking.
2 cups flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup finely chopped apple (2 small eating apples)
1 egg
1/4 cup oil
1 cup milk
Thick caramel (speculoos spread or dulce-de-leche)
Preheat the oven to 180 degrees celsius and grease or line muffin tins.
Combine all the dry ingredients, sifting the flour and baking powder. I used soft brown sugar but any sort would be fine. Make sure that the apple is chopped up nice and small and then toss that through the flour.Combine the wet ingredients and lightly whisk. Pour the liquid into the dry ingredients and gently fold in until the two mixtures are just combined.
Place a spoonful of mixture in each muffin hole, so that the hole is about half full. Place a spoonful of the caramel spread in the centre. Then top the muffin off with a bit more mixture so that the tin is about 3/4 full.
Bake the muffins for 20 minutes and then remove from the oven and let them cool for at least 5 minutes inside the tin. Carefully remove from the tin and allow to cool further before cooking.
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