Michael and Rachel's

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Apple Fudge Muffins

Updated: 25 Apr 2015

Ingredients

  • 225g self-raising flour
  • 1 tsp baking powder
  • 65g Fudge Chunks
  • 2 Pink lady apples
  • 1 large egg
  • 200g golden caster sugar
  • 60g salted butter, melted
  • 170ml sour cream
  • Demerara sugar (a few pinches)
  • 1 ½ tbsp. golden syrup

Method

  1. Preheat oven to 180C and line a 12-hole muffin tin with paper cases.
  2. Place the flour, baking powder and fudge chunks in a medium bowl; stir will until combined.
  3. Thinly slice half of one apple (to decorate the tops) and set to one side. Cut the remainder into small dice. Stir the diced apple into the flour.
  4. IN a separate bowl, beat together the egg and sugar until fluffy. Whisk in the melted butter (cooled slightly) until just combined, then whisk in the soured cream.
  5. Stir the wet mixture into the dry ingredients, folding with a silicone spatula until the batter just comes together.
  6. Spoon the mixture into paper cases, topping each one with a slice of apple and a pinch of Demerara sugar. Bake for 25 minutes until a skewer comes out clean. Brush lightly with syrup then leave on a wire rack to cool completely.