Makes 12
350g plain flour
2 tsp baking powder
2 tsp ground mixed spice
240g golden caster sugar
3 dessert apples, peeled, cored and finely chopped
3 large eggs, beaten
120ml vegetable oil
100ml milk
150g soft toffees, chopped into small pieces
1 Preheat the oven to 180C/Gas 4 and line a 12-hole muffin tray with paper cases. Sift the flour, baking powder and mixed spice into a large bowl and stir in the sugar. Make a well in the dry ingredients.
2 Add the chopped apples, eggs, oil and milk in the middle of the well, and fold the mixture together with a large metal spoon, using as few strokes as possible. Don’t worry if the mixture is lumpy, the trick behind the lightest muffins is not to overwork the batter.
3 Half-fill the paper cases with the mixture, then sprinkle over the chopped toffee pieces. Cover the toffee with the remaining batter, then bake for 25-30 minutes or until the muffins are well risen and golden.
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