Apple Muffins With Pecan Topping

These muffins aren't too sweet and are delicious warm with a slice of cheese

• Cooking Time Prep 10 mins
  
• Skill Level Easy
• Servings

Nutrition per serving

• Kcalories

  226

• Protein

  5g

• Carbs

  32g

• Fat

  9g

• Saturates

  5g

• Fibre

  2g

• Sugar

  9g

• Salt

  0.56g

Ingredients

• 350g plain flour
• 25g butter
• 50g dark muscovado sugar, plus 1 tbsp extra for the topping
• 50g pecans, chopped
• 2 tsp baking powder
• ½ tsp bicarbonate of soda
• 1 tsp cinnamon
• 284ml tub soured cream
• 1 egg, beaten
• 3 eating apples (about 140g/50z each), peeled and cored
• 2-3 tbsp milk

Directions

1. Heat oven to 200C/fan 180C/gas 6. Line a muffin tin with muffin cases. In a small bowl, use your fingertips to rub 50g of the flour together with the butter to make breadcrumbs. Stir through 1 tbsp sugar and the chopped pecans, then set aside.
2. In a large bowl, sift together the remaining flour, baking powder, bicarbonate of soda and a pinch of salt, then stir in the sugar and cinnamon and set aside. Coarsely grate two of the apples, then beat together with the soured cream, egg and 2 tbsp milk. Make a well in the dry ingredients and quickly fold through the wet ingredients, adding an extra tbsp milk if really dry. Don't over-mix or your muffins will be tough. It doesn't matter if there are lumps of flour.
3. Spoon the mixture into the muffin cases-they should be about two-thirds full-then sprinkle over the pecan topping. Thinly slice the final apple, then poke slices into the tops of the muffins. Bake for 20 mins or until risen, golden and a skewer inserted in the centre comes out clean.

Categories: Cakes & Baking