Thursday, 9 August 2012

spiced caramel apple muffins

Caramel apples in a muffin!

I really thought that I had invented something when I thought these up, but seriously, it is impossible to invent anything these days. I am convinced that pretty much everything that can possibly be invented has already been invented. Whatever. These are great and I made them up. Even if someone else happened to make them up before me.

These really came about because I found caramel chips for sale in my grocery store - I know that's totally standard for you Americans out there - but for Australia this is unheard of!

They LIE on the packet though - while they advertise that they 'hold their shape' - they do not. They create little tunnels of caramel that run throughout the muffin. Having said that, I really can't complain about trickles of gooey, sweet caramel in my muffins.

Using wholewheat flour and retaining the skin of the apples makes them taste just that bit more wholesome (read: completely acceptable for breakfast) and raw sugar gives them that crunchy muffin top that everyone loves.

Spiced Caramel Apple Muffins

2.5 cups wholewheat self raising flour
1 tsp baking powder
2 tsp ground cinnamon
1/2 tsp nutmeg
1/2 cup caster sugar
1/2 cup brown sugar
1 cup (250g) caramel chips
3 apples
1/2 cup vegetable oil
1 egg
1/2 cup milk
raw sugar for sprinkling

1. Preheat the oven to 180C and line a muffin tray.

2. Grate the apples - keep the skin on for extra fibre.

3. In a large bowl whisk together the oil, egg, milk and sugars.

4. Sift together the flour, baking powder, cinnamon and nutmeg and fold into the wet mixture until well combined.

5. Add the grated apple and caramel chips.

6. Spoon into the muffin tin and sprinkle generously with raw sugar. I always under fill my muffin tin and am always disappointed when they aren't as substantial and impressive as I hope for - do you do that? I don't know why I do it! So, fill 'em up!

7. Bake at 180C for about 15 minute and then crank up the oven temperature to 250C for the last 5 minutes or until the muffins turn a dark brown colour. This change in temperature will crisp up the tops and keep the body of the muffin soft and moist.

Look at those sugary, crunchy muffin tops!

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