Apple and cinnamon muffins

This is a late Autumn recipe which goes well with a hot cuppa and will help you survive the November weather.

Apples are a great ingredient in Autumn recipes and this year this was my favourite one! I have made hundreds of them in the last two months and they proved to be a hit. This is a more decorative version of it with whipped cream and cookie on top but they also taste good only with crumble or plain.

Ingredients

- 1 tbsp runny honey

- 3 medium apples, peeled and diced

- 2 large free-range eggs, beaten

- 100 ml/7fl oz milk

- 1 small banana, mashed

- 225 g/10½oz flour

- 130 g brown sugar

- 1 tsp bicarbonate of soda
- 2 tsb baking powder

1 tsp cinnamon
110 g butter melted

Method

1. Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tray with large muffin cases.

1. Place the honey into a small non-stick saucepan over medium heat and heat for 2–3 minutes or until it turns liquid.

1. Stir in the apples and cook for 2–3 minutes, or until apples slightly softened. Remove from the heat and set aside to cool.

1. Beat together the eggs and milk in a bowl. Mix in the mashed bananas and melted butter.

1. In a large bowl, stir together the flour, sugar, bicarbonate of soda and baking powder. Make a well in the middle and pour in the egg mixture. Stir in the apples and any liquid from the pan. Spoon into the muffin cases.

Bake for 15 minutes or until a skewer pressed into the centre comes out clean. Cool on a wire rack and eat warm or keep in an airtight container for up to 3 days and warm for 5 minutes at 200C/180C Fan/Gas

Decoration:

200 ml whipping cream- whipped

Biscuits:

90 g cold butter
100 g powdered sugar
160 g white flour
1 big egg
1/2 vanilla pod
pinch of salt

Put all the ingredients into the blender and mix until the dough forms a smooth ball. You can also put all the ingredients in a bowl, chop it quickly with a knife, combine it and quickly knead it. Wrap the dough in the cling film and cool in the fridge for 30 minutes.

After cooling, Roll to a thickness of about 3 mm, sprinkle with flour. Cut out round shapes. Place on baking paper.

Bake at 180ºC for about 10-12 minutes, until slightly golden.

* The dough can be prepared a few days earlier and stored in the fridge, you can also freeze it.