Toffee Apple Muffins

Whenever I think of Bonfire Night, leaving aside the fireworks and the massive bonfires, I always think of the food - roasted chestnuts, toffee apples and warming jacket potatoes. Reflecting on my memories of 5th November, I came up with something which makes a sweet end to any firework night.

INGREDIENTS

For the muffins

- 165g Plain flour

- 1tsp Ground cinnamon

-1/2tsp Ground ginger

- 1.5tsp Baking powder

- 1Egg

- 50g Dark brown sugar

- 125ml Milk

- 1.5tsp Caramel Flavouring (similar to bottles of extract you can buy at supermarkets)

- 65g Melted butter

- 3 Regular apples (Peeled, cored and coursely grated)

For the icing

- 500g Icing sugar (sifted)

- 250g Butter (softened)

- 2tsp Caramel flavouring

- 1/2tbsp Milk (to loosen icing if required)

METHOD

- Preheat your oven to 180 degrees (fan) and prepare a 12 hole muffin tin with muffin cases.

- Sift the flour, spices and baking powder into a bowl and set aside.

- In a separate bowl whisk together egg, sugar, milk, caramel and melted butter.

- When ready sift the flour mixture (for the second time) into the egg mixture and mix together thoroughly before gently folding in the grated apple.

- Spoon evenly into muffin cases and bake for 25 minutes in your oven.

- Once baked allow the muffins to cool while you prepare you icing.

- Make your icing by beating together the icing sugar, butter and caramel.

- Slowly add milk until you reach a smooth, spreadable consistency.

- Either pipe of spread icing on your cooled muffins.

- To decorate I made caramel spirals (by melting down 150g granulated sugar and shaping around a steel round knife sharpener ) but you could also decorate with caramel shards or spun sugar nests. (Note that spun sugar/ caramel will not last very long once on your buttercream so decorate close to serving).

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