Toffee apple muffins
MAKES 12
For the muffins
150ml vegetable oil
175g whole milk
2 large free-range eggs
1tsp vanilla extract
250g self-raising flour
175g dark brown sugar
200g apples (peeled, cored and roughly chopped)
For the toffee sauce
200g light muscovado sugar
75g unsalted butter
250g double cream
1tbsp black treacle
For the buttercream
200g unsalted butter
400g icing sugar
3-4tbsp toffee sauce
2-3tbsp whole milk (optional)
To decorate
Dried apple pieces
1 For the muffins, preheat the oven to 180°C/gas Mark 4 and line a 12-hole muffin tray with muffin cases.
2 Add the oil, milk, eggs and vanilla to a large bowl or jug and whisk until combined.
3 In a separate bowl, add the flour and sugar and mix until fully combined. Add the wet ingredients to the dry ingredients and whisk until the mixture is smooth and combined.
4 Peel, core and roughly chop the apples into chunks, then add to the mixture and mix until evenly distributed.
5 Divide the mixture between the muffin cases, then bake in the oven for 25-30 minutes. Leave to cool in the tray for 15-20 minutes before moving to a wire rack to cool completely.
6 For the toffee sauce, add the sugar, butter and half the double cream to a large saucepan. Heat on lowmedium, stirring constantly, until the butter has completely melted and the sugar has dissolved. Stir in the treacle and turn the heat up slightly until the mixture is boiling. Boil for three-four minutes until it is a rich toffee colour, stirring occasionally to stop the toffee from burning.
7 Take the pan off the heat and beat in the remaining cream. The mixture will start to bubble and spit so be careful. Pour the toffee sauce into a container or jar and place in the fridge to cool completely. 8 For the buttercream, add the butter and sugar to a large bowl and mix together until it becomes thick and creamy.
9 Add in three-four tablespoons of the toffee sauce and mix in. If the mixture is still too thick, add 1tbsp milk and beat again. Repeat until the buttercream is the desired consistency.
10 Add a tablespoon of toffee sauce onto the top of the muffins, then pipe the buttercream on top. Finish by adding another tablespoon of toffee sauce and some dried apple pieces.