Because we’re still using up our home-grown (now stewed) apples, here’s another apple-y recipe. This one came from a Waitrose recipe card, though I adapted it to things I already had in my cupboard.
227g self-raising flour
1tsp baking powder
Fudge Chunks (although I used honeycomb bits)
2 Apples (approximated from a tub of previously stewed apples)
1 medium egg (this I skipped on the basis that if apple sauce is a substitute, so is stewed apples)
200g golden caster sugar (I skipped this in an experiment)
60g salted butter (approx. 50g cacao butter), melted
170ml sour cream (coconut milk)
How to Make:
Preheat the oven to 180C/gas mark 4.
Stir together the flour, baking powder and fudge chunks/honeycomb. I also added a smattering of ground ginger.
Waitrose would like you to reserve half of one apple, thinly sliced, for decorating. Since I used stewed apples, I didn’t do this. Dice the other apple and half and stir into the flour mix.
In another bowl, mix together the sugar and egg/stewed apples, then whisk in the butter and then the sour cream/coconut milk.
Stir wet ingredients into dry, folding until it just comes together.
Spoon into cases. If you followed Waitrose’s advice with the apples, top each muffin with a slice or two.
Bake for 20-25 minutes.
Other than actually probably requiring at least a smidgeon of sugar, these are quite tasty little cakes. On the other hand, the lack of sugar makes them perfect for a dollop of jam, and go very nicely with damson jam – also in season about now.