1. 2 estate apples (peeled and diced)
  2. 1 tbsp melted butter
  3. 115g unsalted butter
  4. 200g brown sugar
  5. 165ml milk (acorn dairy)
  6. 1 large egg
  7. 1 tsp white vinegar 
  8. 300g (carrs) plain flour
  9. 1 tsp baking soda 
  10. 1 tsp mixed spice 
  11. Pinch of maldon sea salt 

Brown Sugar Muffins

  1. Preheat oven to 200c
  2. Brush a 12 hole standard muffin tin with melted butter
  3. Place butter and brown sugar in a bowl and whisk to combine
  4. Add sieved flour, followed by baking soda, cinnamon and salt. Whisk until the flour is incorporated 
  5. Add and stir in the apple
  6. Scoop the mix into the tins, filling all the way to the top
  7. Sprinkle demerara sugar on top and place muffins in the oven
  8. Immediately turn the oven down to 180c
  9. Bake for 20 minutes or until a skewer comes out clean
  10. Rest in the muffin tin for 5 minutes then transfer to a cooling rack
  11. Once fully cooled, store in an air tight container. 

Serve with brandy mascapone

Recipes from The Walled Garden

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