As previously mentioned, Autumn is my favourite time of year. Great clothes, great weather, and most of all great flavours! My house pretty much smells of cinnamon and nutmeg from September until January, I would bath in the stuff if I could!
After my recent crumble success I decided to get a little experimental and use up some left over ingredients. I had a huge stack of chopped apple and loads of crumble topping left over. I had already made three crumbles and really wanted to try something different. So I flipped through some recipe books, and came across a recipe for toffee apple muffins (James Martin). Then I remembered seeing on Browned Eyed Baker that she had used crumble topping on muffins. An idea started to take shape.
Memories came flooding back, toffee apples on Halloween, warm apple cake with ice-cream, cinnamon sugared toast, all of those wonderful autumnal dishes were swimming in my brain.
So I finally settled on ... *dramatic pause* ... Toffee Apple Crumble Top Muffins!
2 free-range eggs, lightly beaten
80g caster sugar
240ml oz milk
100g butter, melted
300g plain flour
2 tsp baking powder
½ tsp salt
1 tsp of my autumn spice mix (cinnamon, nutmeg, ground ginger, ground cloves)
2 eating apples, peeled, cored, finely chopped (I used pink ladies, as I love the little stickers!)
200g shop-bought toffee pieces
I mixed all of the wet ingredients together, then sifted in the dry ingredients. Lastly adding the apple and toffee pieces, then spooned it evenly into a muffin tin.
I sprinkled liberal amounts of crumble topping on each muffin before baking, I cooked them for 35 minutes at 180. The crumble was crisp and wonderful, the muffins were light, moist and filled to the brim with toffee apple goodness!
These little beauties went down an absolute storm! We had people over for a sporting event the following day and all 12 muffins were gone in the blink of an eye! These are definitely going to become an autumn staple in my house!
Fantastic blog, and a fantastic challenge!
I am also entering this beauty of a recipe into the Pink Whisk October Challenge. Fantastic challenge, and gorgeous prizes!