Since our wonderful British apples are in season, and so deliciously so, I’m finding what recipes I can to use them in. Alongside eating them, obviously. But Bramley apples can be a bit sour sometimes for eating. Not that that’s stopped me before.
This recipe, one of those from a Waitrose recipe-card, is wonderfully seasonal, although I didn’t have all the ingredients, and I will admit to using apple-sauce rather than freshly chopped apples. This had the bonus of me not needing the single egg required (and which I didn’t have)
227g self-raising flour
1tsp baking powder
Fudge Chunks (although I used honeycomb bits)
2 Apples (I used half a jar of apple sauce)
I medium egg
200g golden caster sugar (I skipped this in an experiment re: apple sauce)
60g salted butter (approx. 50g cacao butter), melted
170ml sour cream (coconut milk)
How to Make:
Preheat the oven to 180C/gas mark 4.
Stir together the flour, baking powder and fudge chunks/honeycomb. I also added a smattering of ground ginger.
Waitrose would like you to reserve half of one apple, thinly sliced, for decorating. Since I used apple sauce, I didn’t do this. Dice the other apple and half and stir into the flour mix.
In another bowl, mix together the sugar and egg/apple sauce, then whisk in the butter and then the sour cream/coconut milk.
Stir wet ingredients into dry, folding until it just comes together.
Spoon into cases. If you followed Waitrose’s advice with the apples, top each muffin with a slice or two.
Bake for 20-25 minutes.
Other than actually probably requiring at least a smidgeon of sugar (I was hoping the sugar in the apple sauce would be enough, or maybe they just needed some more ginger), these are quite tasty little cakes. On the other hand, the lack of sugar makes them perfect for a dollop of jam, and go very nicely with damson jam – also in season about now.