400gm plain flour
1 tbsp. baking powder
150gm soft light brown sugar
1/2 tsp. cinnamon
pinch of salt
2 Pink LadyŽ apples, cored and quartered and finely chopped
100gm fresh raspberries
1 egg
50 ml milk
200ml soured cream
115gm unsalted butter (melted)
For the Topping:
50gm oat based cereal
50gm demerara sugar
For the Maple Butter:
100gm unsalted butter (softened)
3 tbsp. Maple syrup
HOW TO MAKE THE MUFFINS
 Mix the topping ingredients together in a small bowl and set aside.
Preheat the oven to 180c. Prepare a muffin tin by lining it with paper cases. In a large bowl mix all the dry ingredients together. Beat the milk and egg together lightly, add the melted butter and the sour cream, then add the apples and raspberries. Mix into the dried ingredients until just combined, do not over mix! Spoon tablespoons of the batter into the prepared pans; sprinkle the toppings over the muffin mixture. Bake for 20 minutes until golden, well risen and firm to touch. Remove from the oven and cool in the tray for 5 minutes then remove from the tray and leave to thoroughly cool on a wire rack.
To make the maple butter, combine the softened butter and the maple syrup until well mixed. To serve split the muffins and spread the maple butter generously inside. Store in an airtight container for up to 3 days or they can be frozen for up to 3 months.
My mouth was watering just reading the recipe!
January 2007 |
