So remember how summer was 'over'? Apparently the weather's had different ideas and is treating us to one last blast of sunshine before everyone heads back to uni...and who am I to complain? Plus it means that I can pack away all my jumpers ready for the Oxford winter, and still have things to wear for the next few days. Excellent. So this week I've given up on work really, and have been preparing mentally and physically (packing, not working out, although I have become rather addicted to a Zumba game over the last few days) to go away again, and of course that means baking. These toasty-warm lovelies don't really go with the weather, but we had some good homegrown apples this week and I wanted to use them. And toffees.
Adapted from the 'Apple Spice Muffins' recipe in 'Muffins fast and fantastic' by Susan Reimer
9oz plain flour
3 teaspoons baking powder
1 teaspoon mixed spice
1/2 teaspoon cinnamon
3oz caster sugar
6oz chopped apple
90ml sunflower oil (or 85g melted butter)
about 7 toffees, chopped
Preheat oven to 180 degrees for a fan
Sift the flour, baking powder, spices and sugar in a large bowl, and in another bowl beat the egg. Stir the chopped apple, milk, and oil/butter into the egg until its all nice and eggy.
Pour the eggy-apple mix into the flour bowl and stir, adding the toffee pieces in the final few stirs. The batter will be quite gloopy and lumpy so don't worry!
Fill muffin cases and sprinkle with demerara or brown sugar and bake for about 25 minutes until they're golden brown. Take the muffin cases out of the tin as soon as poss, as the toffee WILL leak everywhere and if it cools you won't get the cases out at all.
Soak the pans so no-one else sees the mess.
Enjoy the melty, spiced apply cakes.
|Note the crater where some toffee was?|