Apple Raisin Muffin Tops
Makes: 10 muffins
Takes: 30 mins to 1 hour
Apples and raisins love each other and this recipe is perfect to enjoy with an afternoon cuppa.
Ingredients
For the Muffin Top:
55g plain flour
30g unsalted butter, cut into small pieces
2 tablespoons soft light brown sugar
1/4 teaspoon cinnamon powder
For the Apple Raisin Muffins:
30g unsalted butter
75g honey
1/2 teaspoon vanilla extract
75g raisins
200g plain flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon cinnamon powder
pinch of salt
2 apples
2 eggs, beaten
100ml milk, skimmed is fine
Method
Make the Muffin Top by sifting the plain flour in a bowl and rubbing in the butter with your hands until it resembles breadcrumbs.
Stir in the sugar and cinnamon powder and pop in the fridge to chill.
Next make the Apple Raisin Muffins. Firstly preheat the oven to 190°C/375°F/gas 5. Line a muffin tin with paper cases.
In a saucepan heat the butter, honey and vanilla extract until melted.
Turn off the heat and add the raisins.
In a large bowl sift together the flour, baking powder, bicarbonate of soda, cinnamon powder and salt.
Peel and core the dessert apples and cut into small chunks.
Add to the melted butter mixture and stir in the eggs and milk. Mix well and transfer to the flour bowl.
Quickly stir together making sure you don't over mix. It’s ok if there are a few lumps.
Using a tablespoon fill the muffin cases. Generously sprinkle over the chilled Muffin Topping.
Bake in the oven for 20 - 25 minutes or until they are springy when pressed and the topping has started to turn golden brown.
Leave to cool in the tin for 5 minutes before transferring to a wire rack.
