I'd been itching to try out some of the recipes in my new Eric Lanlard - Home Bake book since I bought it from the book club in work for the bargain price of £6! Everything looked so yummy that I had a hard time choosing, but these toffee and apple sauce muffins had got me drooling so I went with them.
They turned out fine but my recipe and measurements were a bit of a disaster. I didn't have any Calvados - apparently this is an apple liqueur but since I knew I'd probably never used it again I didn't want to buy a whole bottle for 2 teaspoons, so I just added 2 extra teaspoons of water. In hindsight I perhaps should have got some apple juice instead. So I wasn't sure on my apple sauce - in the recipe it says that the sauce should be the same consistency as the muffin batter but my sauce was very thin and batter very thick, so I don't know if that was the lack of liqueur or whether I just didn't cook it properly! Also I didn't have any full fat milk, I didn't have enough fudge chunks and I had to use 2 and a bit medium eggs - so I was pleasantly surprised when these were actually quite nice!
They were definitely best straight from the oven and I loved the crunchy cinnamon tops. I was disappointed that I never noticed any of the fudge (probably cause I didn't have enough) and the sauce again was a bit thin so kind of just disappeared when they were cooked. I think we preferred them the next day turned upside down and doused in custard, they made a very nice Sunday dessert!
For the apple sauce:
300g Bramley apples
100g soft light brown sugar
1tsp ground cinnamon
2 tsp Calvados
For the muffins:
275g plain flour
100g caster sugar
1 tbsp baking powder
75g unsalted butter, softened
2 large eggs
125ml full fat milk
100g fudge (in small chunks)
2 tbsp cinnamon sugar (which is 2 tbsp soft light brown sugar mixed with 1/4 tsp ground cinnamon)
1. Peel and core the apples and cut into small cubes. Place in saucepan with the other sauce ingredients and 1 tsp water. Cook over a low heat until the apples are tender but not mushy. Leave to cool.
2. Preheat oven to 200c/gas 6. Line a 12 hole muffin tin with paper cases.
3. Sift the flour, sugar and baking powder into a large mixing bowl.
4. Beat the butter and eggs together then add the milk. Stir this into the flour mixture along with the fudge, until just incorporated (it's OK if the mixture is a bit lumpy).
5. Spoon half the mixture into the cases then spoon over 2/3 of the apple sauce. Cover with the remaining muffin batter. Make a swirl of apple sauce in the top of the batter and dust with the cinnamon sugar.
6. Bake for 20-25 mins then cool on a wire rack.