I had some apples that were looking a little sorry for themselves so I decided to make some apple muffins. They were too delicious, got eaten very quickly and were requested to be made again while been eaten.
I didn’t use any specific apples for these muffins but the only problem that I had was that when I took the muffins out of the tray there was some juice that was left in the muffin tin. I am not too sure if that is because of the apple being cooked and very soft or if there was too much butter, what do you guys think?
Don’t forget to keep the juices from the apples as you can drizzle this over your muffins.
- For the apples:
- 3 apples peeled cored and cut into chunks
- 100 g muscovado sugar
- 2 tablespoons water
- 1/2 teaspoon cinnamon
- ginger powder good pinch
- For the muffin mixture:
- 150 g caster sugar
- 200 g Butter room temperature
- 3 eggs
- 200 g Self raising flour
- 100 g Mascarpone
- 1 teaspoon vanilla essence
- Cream to serve
- In a medium pot, put the apple pieces, water, sugar, cinnamon and ginger and give it a good mix. Cook for about 10 minutes until the apples are nice and soft and about to collapse. Give the mixture a stir every now and again.
- Preheat your oven to 180°C
- Beat the caster sugar and butter together until light and fluffy. Add the mascarpone and vanilla essence and beat until smooth.
- Add one egg at a time, making sure you beat well and scrape down the sides as you go, add a spoonful of flour if required.
- Once the apples are beautiful and soft, drain the excess liquid off (it will be quite thick so give a soft squash if needed). Fold the apples into your muffin mixture.
- Divide the mixture into you muffin tin (they will be quite full) and cook for 20 minutes until beautiful and golden.