My family was craving a sweet treat the other day so I popped into the kitchen and searched the cupboards to see what we had.
The first thing I saw was the second half of the Queen cake premix that I used the previous week and I also had a whole bag of apples. Baking with fruit is one of my favourite things to do! So that was it. Apple muffins with a slice of sugar and cinnamon apple!
The premix includes flour, sugar and baking powder so I only had to add the leftover ingredients which were 2 eggs, 125ml sunflower oil and 250ml milk. I used almond milk to make the muffins dairy-free!
Queen cake premix
125ml sunflower oil
250ml Milk of your choice (almond etc)
1 large chopped apple
1 sliced apple
Cinnamon and brown sugar to sprinkle
I added the premix to my medium sized bowl.
Mix the wet ingredients in a separate small bowl or jug.
Add the wet ingredients to the dry ingredients.
Chop one apple into small cubes and add to the mixture.
Thinly slice another apple.
Spray a muffin pan or muffin cups with baking / cooking spray to prevent sticking.
Fill the muffin cups ½ - 2/3rds
Add a slice of apple on top of each muffin cup and sprinkle with cinnamon and brown sugar.
I baked my apple muffins for 20 minutes and then placed them higher in the oven to brown the apples slightly more for about 5 minutes.
HOMEMADE CARAMEL SAUCE
Boil ½ a tin of ideal milk with ½ cup brown or white sugar and 3 tablespoons Margerine.
Keep it at a gentle rolling boil until it gets more glossy and starts to thicken. It will thicken more as it cools. The longer you boil it the thicker it will become. If you remove it too soon it will remain syrupy. (Keep an eye on it and stir continuously because it will boil over)
I added the delicious homemade caramel sauce over the muffins later that evening and I had it as a dessert after dinner. They’re also fantastic served warm with vanilla custard!!!! So so so gooooood!!!!
These apple muffins disappeared really quickly and I’m keen to make then again soon.