TOFFEE APPLE MUFFINS
These are yummy both hot and cold. Perfect for this time of year. You could always make your own applesauce and fudge to use in these for the true 100% home baked taste
Provided by razra
Categories Dessert
Time 30m
Yield 12 Muffins
Number Of Ingredients 8
Steps:
- Preheat the oven to 200°C/180°C Fan/Gas 6. Line a 12-hole muffin tin with paper muffin cases. In a large mixing bowl sift in the flour, sugar and baking powder.
- Beat the spread and eggs together, then add the milk and apple sauce and beat again. Stir this mixture into the flour along with the fudge, until just incorporated. Don't over-stir - it's fine if the mixture is a little lumpy.
- Put into the muffin cases and bake for 20 to 25 minutes. Cool on a wire rack and serve.
- I use the Extra Special All Butter Fudge from Asdas, but I'm sure any butter fudge would be fine.
Nutrition Facts : Calories 216.7, Fat 6.4, SaturatedFat 1.3, Cholesterol 32, Sodium 171.2, Carbohydrate 35.7, Fiber 1.1, Sugar 9, Protein 4.3
STAY-MOIST APPLE MUFFINS!
Recipe VIDEO above. These muffins are a miracle - they stay moist for 4 to 5 days!! KEY TIP: Do not over mix batter (causes dry muffin), stir until flour is just incorporated, few lumps is fine. This recipe will work with cup measures regardless of which country you are in, with the exception of Japan - please use weights provided.
Provided by Nagi
Categories Baking
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 200C/390F.
- Brush a 12 hole, standard muffin tin with melted butter, or line with paper cases. (Note 3)
- Place butter and brown sugar in a bowl, whisk to combine.
- Add milk, then egg and vinegar. Whisk to combine.
- Scatter flour across batter surface, followed by baking soda, cinnamon and salt. Whisk 10 times until the flour is incorporated - some lumps is fine.
- Stir through apple -minimum stirs just to disperse.
- Scoop batter into muffin tin - I use an ice cream scoop - filling it all the way to the top. If using a scooper, leave it the slight ball shape (see video) - don't smooth the top. You should get 12 (see Note 3).
- Sprinkle with sugar (if using - makes surface slightly crispy), place muffins in the oven.
- Immediately turn down to 180C/350F.
- Bake for 20 minutes (standard) or 18 minutes (fan / convection) , or until a skewer comes out clean.
- Rest in the muffin tin for 5 minutes then transfer to a rack to cool.
- Once fully cooled, store in an airtight container - it will stay moist for up to 5 days. These also freeze very well.
Nutrition Facts : ServingSize 103 g, Calories 253 kcal
TOFFEE APPLE MUFFINS
Make and share this Toffee Apple Muffins recipe from Food.com.
Provided by LizCl
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Sift dry ingredients.
- Mix light brown sugar, melted butter and the milk.Add the egg and the vanilla and beat the mixture with a wooden spoon.
- Add the dry ingredients to the wet ingredients and mix gently, till the flour disappears, but the mixture is still lumpy.
- Add the apple and the fudge and stir.
- Pour mixture into greased and floured muffn cups.
- Bake at 400 degrees for 20- 25 minutes until golden brown.
- Cool on wire rack.
Nutrition Facts : Calories 92, Fat 3, SaturatedFat 1.7, Cholesterol 24.6, Sodium 57.2, Carbohydrate 13.7, Fiber 0.6, Sugar 2.1, Protein 2.5
PEAR & TOFFEE MUFFINS
These gooey muffins are delicious warm when the toffee is still melty - you can reheat them in the microwave
Provided by Barney Desmazery
Time 40m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat oven to 200C/fan 180C/gas 6. Line a 12-hole deep muffin tin with paper cases. Tip the flour, baking powder, cinnamon and a pinch of salt into a large bowl, then stir in the sugar. Mix together the milk, eggs and melted butter in a large jug and pour into the dry mix all at once, along with the pears and a third of the toffee pieces. Stir briefly until just beginning to combine - the batter should still be quite lumpy and have streaks of flour.
- Divide the mixture between the cases, then sprinkle with the remaining toffee and the flaked almonds. Bake for 25-30 mins until the muffins are risen, golden and feel firm when pressed (the molten toffee will be extremely hot so be careful not to touch it). Remove from the tin to a wire rack to cool.
Nutrition Facts : Calories 257 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 15 grams sugar, Protein 5 grams protein, Sodium 0.62 milligram of sodium
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