Time: 1 hour
Makes: 9 large
· 2 Dessert Apples (150g peeled and chopped weight)
· 60g Salted butter
· 65g Pecan nuts plus extra for topping
· 225g Plain flour
· 2 tsp Baking Powder
· ½ tsp Cinnamon
· 150g Light Soft Brown Sugar
· 50g Salted butter, melted
· 75g Vegetable oil
· 100g Sour cream or plain full fat yoghurt
· 80g Full fat milk
· 2 Large eggs
· 100g Icing sugar
· 2 tbs Maple syrup
12 hole muffin tin lined with paper muffin cases
1. Chop your apples into 1cm dice. You will need 150g of chopped apple.
2. Melt the butter in a small frying pan and gently fry the diced apple until the apple is soft and buttery. If it is getting a little too brown and a splash of water. You want the apple soft but not mushy. Set aside to cool.
3. In a dry frying pan toast the pecans on a low heat for about 5 minutes. Cool and then roughly chop.
4. Preheat oven to 160C fan 180C conventional.
5. In a large bowl mix together the flour, baking powder, cinnamon and sugar.
6. In a separate bowl whisk together the melted butter, oil, sour cream, milk and eggs until combined.
7. Add the wet ingredients to the bowl of dry ingredients and stir to combine. Don’t over mix.
8. Stir in the cooled apple and pecan.
9. Divide the mixture between the paper cases. Top with half a pecan and bake in the preheated oven for 25-30 minutes until a cocktail stick inserted in the centre comes out clean.
10. Leave the muffins in the tin for 10 minutes, then transfer to a cooling rack.
11. Mix together the icing sugar, maple syrup and sufficient milk to make an icing runny enough to drizzle. Using a spoon drizzle the icing over the still warm muffins.