Recipes

Chosen from Desserts (Quadrille, photography by Peter Cassidy) by James Martin, he writes " Don't put too much tofee in each of the muffins or it will boil over during baking. For a different flavour, try using nutmeg insead of cinnamon. These muffins also make a great pudding when served with vanilla ice cream." We think they're perfect for Bonfire Night too.

Makes 12

    2 eggs, beaten
    80g caster sugar
    240ml milk
    100g butter, melted
    300g plain flour
    2 tsp baking powder
    1/2 tsp salt
    Good pinch cinnamon
    2 eating apples, such as Cox or Granny Smith, peeled, cored and finely chopped
    50g toffee, broken into small pieces

Method

Preheat the oven to 190C/375F. Line a 12 hole bun or muffin tin with paper cases.

Mix the eggs, sugar, milk and melted butter in a large bowl. Sift in the flour, baking powder, salt and cinnamon. add the chopped apples and mix roughly.

Spoon the mixture into the muffin cases, filling them a quarter full, then top with a few pieces of toffee and cover with the rest of the muffin mixture until the paper cases are half fill.

Bake in the oven for 30-35 minutes until well risen and godlen. Cool on a wire rack.