I bake a lot and I cook a lot, in fact I pretty much cook from scratch each day and if you want to see more of my cooking then take a look at Frugalicious Food, where I blog about all things food related.
Sometimes I get stuck in a baking rut and just keep on making the tried and tested things like my banana muffins, knowing that they will go down a treat with the boys and MadDad, but then sometimes I get adventurous.
This week I tried out Toffee Apple Sauce Muffins from Baking Mad with Eric Lanlard (recipe replicated with their approval)
300 grams Apple(s) Approx 2 large Bramley apples
100 grams Light Muscovado Sugar
1 tsp Cinnamon ground
2 tsp calvados (I used spiced rum)
1 tsp Water
Additional Ingredients for the muffins
275 grams Plain White Flour
100 grams Golden Caster Sugar
1 tbsp Baking Powder
75 grams Unsalted Butter softened
2 Eggs large
125 ml milk
100 grams Fudge pieces
2 tsp Light Muscovado Sugar mixed with ground cinnamon
1 tsp Cinnamon ground. mixed with muscovado sugar
Preheat the oven to 200C/ 180C fan/ Mark 6. Line a 12 cup muffin tin with muffin papers
Sift the flour, sugar and baking powder into a large mixing bowl In a SEPERATE bowl beat the butter and eggs together then add the milk.
Stir the flour mixture into the egg mixture until just incorporated and smooth. Put on a high speed and beat for 2-3 minutes until light.
Finally add the fudge pieces and mix Spoon half the mixture into the muffin cases then spoon over the applesauce. (Ensure that the sauce is the same consistency as the atter so that it doesn’t sink into the cakes)
Cover with the remaining muffin batter and sprinkle with lots of cinnamon sugar Bake in the preheated oven for 20-25 minutes.
Cool on a wire rack.
Hints and tips from the first time maker.
I put far too much sauce in and it bubbled out making the muffins rather sticky to eat, but they are delicious. Next time I will put less batter in the bottom and then less sauce and more batter on top.