Remember, remember the 5th of November...

As bonfire night draws near I look forward to baking some warming treats. I came up with these apple and cinnamon muffins as a quick and easy treat made with things from my baking cuboard, to take to our little boy's first firework display tomorrow night. They are yummy just as they are, or could be made into more of a pudding with the addition of some caramel sauce and a scoop of vanilla ice cream! I used three different types of sugar in these, just as I seem to have a crazy amount of different sugars in my baking cupboard but you could easily use just castor sugar. The cake may just not be quite as dark but will still taste yummy!!

Yummy Mummy's Apple and Cinnamon Muffins

6oz/150g of self raising flour,
5oz/125g Stork,
4oz/100g golden castor sugar,
2oz/50g dark brown sugar,
3 large eggs,
1 tsp baking powder,
1 tsp cinnamon,
1/2 tsp mixed spice,
3oz/75g sultanas,
3 apples, peered and cut into small chunks.

For the topping:
1oz Stork, melted,
1oz demerera sugar,
1oz oats.

1. Preheat the oven to 200/180 fan/gas mark 6.
2. Mix together the self raising flour, Stork, golden castor sugar, dark brown sugar, eggs, baking powder, cinnamon and mixed spice.
3. Stir in the sultanas and apples and spoon into large muffin cases.
4. Melt the Stork (I did this in the microwave for 30 seconds to save on washing up!) and stir in the demerera sugar and oats.
5. Use a teaspoon to put a spoonful on top of each cake (it doesn't matter if it isn't too neat as it will melt out to make a crunchy topping when cooked).
6. Bake in the oven for 20-25 minutes until the tops are golden brown and the oat mixture is cooked. I found they look longer than cupcakes as the mixture is thicker due to the fruit.

Hope you enjoy these as much as we do, the two that have disappeared from the cooling rack seem to have hit the spot in our house!

xxx