Spiced Apple Muffins is a community recipe submitted by Bevis and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Peel, core and dice the apples into fairly small dice. Sharp eating apples (cox, pippin) are best and two should be enough but will depend on their size
Put the diced apple, syrup, sugar, spices and a splash of water in a small pan and cook over a medium heat until the apples are cooked but still fairly firm. You don't want puree but they should be starting to get a bit fuzzy at the edge.
Strain the cooked apples and put them in a bowl. Put the syrup back on the heat and boil it down until it's thickened a bit and pour it over the apples. If you only had small amount of juice/syrup you may not need to do this. Set the apples aside to cool.
To make the batter melt and cool the butter and then mix together the butter, buttermilk (or full fat milk with 1 tsp of lemon added and left to curdle for 15 minutes), egg and vanilla paste.
Stir together the dry ingredients, making sure there are no lumps.
Stir the wet ingredients into the dry until you have a slightly lumpy batter
Line a muffin tin with 12 muffin cases. Put roughly 1 tablespoon of batter in each case. In the centre of each muffin put about half a teaspoon of apple and then cover with more batter so that all the apple is sealed inside
Bake in a 200 degree oven for about 20 minutes until risen and golden on top
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