Toffee apple & pecan muffins
Celebrate the best of British with these deliciously moreish apple muffins
Difficulty and servings
Makes 12
Preperation and cooking times
Ready in 45 minutes- Heat the oven to 200C/fan 180C/gas 6 and line a 12-hole muffin tin with paper cases. Mix the butter, eggs, milk and soured cream together then stir quickly into the dry ingredients with the apples, pecans and toffee (don't overmix - it should be a bit lumpy).
- Divide between the cases and bake for 25 minutes until risen and golden and cooked through.
Per muffin
302 kcalories, protein 5g, carbohydrate 38.1g, fat 15.4 g, saturated fat 7.7g, fibre 1.5g, salt 0.8 g
Recipe from olive magazine, September 2008.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/7181/
Difficulty and servings
Makes 12
Preperation and cooking times
Ready in 45 minutesIngredients
- 100g butter , melted and cooled
- 2 eggs , beaten
- 100ml milk
- 150ml soured cream
- 300g plain flour
- 100g golden caster sugar
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 3 small apples such as Cox's or Worcester Pearmain (about 300g), peeled, cored and diced
- 50g pecans , roughly chopped
- 100g soft toffees , chopped
Per muffin
302 kcalories, protein 5g, carbohydrate 38.1g, fat 15.4 g, saturated fat 7.7g, fibre 1.5g, salt 0.8 g


Latest comments and suggestions
15 November 2008
Shel commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.