Toffee Apple Muffins with Spelt

Makes 12 muffins

300g

Gilchesters Organics Wholemeal Spelt


2 tsp

baking powder


1

pinch of salt


100g

melted butter


80g

golden caster sugar


240ml

milk


2

medium sized eggs, lightly beaten


2

eating apples, peeled, cored and finely chopped


200g

toffee pieces


Cinnamon


Method

Pre-heat the oven to 190C. Place 12 muffin cases in a muffin tin.

Sift together the Spelt flour, baking powder, salt and cinnamon.

Mix the eggs, sugar, milk and melted butter in a large bowl.

Gently add the sifted dry ingredients and lightly mix using a spatula. Fold in the apple pieces.

Using half of the mixture, quarter fill each of the paper cases and top with a few toffee pieces. Cover with the remaining better so the cases are three quarters full and transfer to the oven.

Bake to 30-35 minutes until well risen and golden. Let the muffins coll briefly in the tin, then place them on a cooling rack.

Serve warm or cool.

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