

Ingredients
- 2 estate apples (peeled and diced)
- 1 tbsp melted butter
- 115g unsalted butter
- 200g brown sugar
- 165ml milk (acorn dairy)
- 1 large egg
- 1 tsp white vinegar
- 300g (carrs) plain flour
- 1 tsp baking soda
- 1 tsp mixed spice
- Pinch of maldon sea salt
Brown Sugar Muffins
- Preheat oven to 200c
- Brush a 12 hole standard muffin tin with melted butter
- Place butter and brown sugar in a bowl and whisk to combine
- Add sieved flour, followed by baking soda, cinnamon and salt. Whisk until the flour is incorporated
- Add and stir in the apple
- Scoop the mix into the tins, filling all the way to the top
- Sprinkle demerara sugar on top and place muffins in the oven
- Immediately turn the oven down to 180c
- Bake for 20 minutes or until a skewer comes out clean
- Rest in the muffin tin for 5 minutes then transfer to a cooling rack
- Once fully cooled, store in an air tight container.
Serve with brandy mascapone
Recipes from The Walled Garden
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