These were inspired by a recipe sent by a friend. The original recipe came from the NY Times cookery app and is for baked Doughnuts. Just a few hours before receiving the email from the friend I had been reading a doughnut recipe and considered making them but the whole faff of deep frying puts me off. This recipe seemed like a gift.
The original recipe though requires cider and I don’t have any of that in the house. This got me thinking about an alternative. These muffins don’t really resemble the original recipe at all but they are good.
For the apple puree:
1 large Bramley apple, peeled cored and cut into chunks
For the muffins:
225g plain flour
1tsp baking powder
Half tsp salt
2 tsp ground cinnamon
half teaspoon nutmeg
140g butter, melted
140g light brown sugar
50g granulated sugar
1 tsp vanilla extract
2 tsp apple cider vinegar
120ml plain yoghurt
For the topping:
25g melted butter
40g demerara sugar
Place the apple chunks in a pan with a splash of water and cook over a medium heat until it becomes a puree. Put to one side.
Place cases into a 12 hole muffin pan, or lightly grease the muffin pan. Preheat the oven to 180C, 350F, gas mark 4 or use the baking oven of the 4 one Aga.
Sieve the flour and baking powder into a bowl, add the salt, cinnamon and nutmeg.
In a separate bowl whisk the sugars with the eggs until well mixed. Add the vanilla extract, vinegar and yoghurt and mix well. Sieve the flour mixture over the top. (I like to double sieve flour for muffins it makes them lighter). Fold in carefully until just mixed but still has a few floury lumps. This will make the muffins lighter.
Spoon half the mixture into the muffin cases. Drop a scant teaspoon of apple puree on top and then cover with remaining mixture.
Bake in the centre of the oven for 20-25 minutes until it feels springy to the touch. As soon as they come out of the oven brush with the melted butter and sprinkle with Demerara sugar. Leave to cool on a wire rack.