Author Notes
All the flavors of Apple Pie - in a more portable muffin format —Amee
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Ingredients
- For the topping
-
2 ounces
pecan nuts, chopped coarsely
-
2 ounces
light brown sugar
-
1/2 teaspoon
ground cinnamon
-
1 handful
of the chopped apple
-
2 tablespoons
icing sugar
- For the muffin batter
-
14 ounces
all-purpose flour
-
2 teaspoons
baking powder
-
4 ounces
butter softened
-
6 ounces
soft brown sugar
-
1/2 teaspoon
cinnamon
-
9 ounces
finished weight of brambly (or other cooking apple)apples, peeled, cored and chopped
-
200 milliliters
sour cream
-
25 milliliters
regular milk
-
1
egg, beaten
Directions
-
Liberally butter a 12-hole muffin tin and preheat the oven to 180C.
-
Make the topping by putting your chopped 'Bramleys', about one quarter of the finished flesh, in a bowl with the cinnamon, nuts and sugar and set aside.
-
Make the wet mixture, mixing the sour cream, milk and egg together.
-
Add the wet to the dry mix, stir well to combine - being careful not to over mix. Spoon the batter into the buttered muffin tin and sprinkle the topping generously over each one. Bake for 25 mins, leave to cool slightly in the tin before removing to a wire rack.
-
Dissolve your icing sugar with a little drop of water and drizzle over the top when completely cool.
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