Apple and toffee muffins


2 Free Range Eggs lightly beaten 80 g caster sugar 240 ml Milk 100 g Butter melted 300 g Plain Flour 2 teaspoons Baking powder ½ teaspoon Salt Cinnamon 2 eating Apples peeled, cored, finely chopped 200 g shop-bought toffee pieces


Preheat The Oven To 190C/380F/Gas 5 And Line A 12-hole Muffin Tin With Paper Cases. Mix The Eggs, Sugar, Milk And Melted Butter In A Large Bowl. Sift The Flour, Baking Powder, Salt And Cinnamon Into The Bowl. Stir Well To Combine. Add The Chopped Apple An

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