Chocolate & Apple Muffins
October 2, 2019
My current favourite – nuggets of Whittakers’ dark chocolate in a moist mix containing stewed apples and vanilla extract. Delicious!
They also freeze well so you can make lots and hide them in the freezer for moments when no-one else is watching...
1Preheat the oven to 210°C.
2Melt the butter in a medium-sized saucepan and use a little of it to brush the insides of a 12-hole muffin tray.
3To the melted butter, add the sugar, vanilla, stewed apple, sour cream and eggs and whisk thoroughly to combine.
4Add the flour and baking powder, along with the chopped chocolate, and mix well.
5Divide the mix between the 12 holes in the muffin tray, and sprinkle the tops of the muffins with a bit of cinnamon sugar.
6Bake for 15 to 20 minutes or until well risen, lightly browned and firm to the touch.
7Allow the muffins to cool in the tin for about 5 minutes, then remove to a wire rack. Any that aren’t eaten immediately can be frozen and microwaved when needed.