Baking · muffins

Apple Muffins with Salted Caramel Sauce

My neighbour popped in today bearing gifts, some beautiful apples she had picked.

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The children were delighted, they are lovely and sweet. While the children got stuck into building a fort in the garden for the afternoon, I turned some of the apples into muffins for them to have at tea time.

Ingredients

175g Ground Almonds WP_20150906_072

175g Wholemeal Spelt Flour

75g Coconut Sugar

2 tsp Baking Powder

1 tsp Cinnamon

200ml Buttermilk

75g Butter, melted

1 tsp Vanilla

2 large Eggs

3-4 small to medium apples, peeled

 

Caramel Sauce

2 tbsp. Water

1 tsp Vanilla

35g Coconut Sugar

120g Crème Fraiche

Pinch Sea Salt

Method

Preheat the oven to 190C & line a 12 hole muffin tin.

In a large bowl combine the ground almonds, spelt flour, coconut sugar, baking powder and cinnamon.

Add the buttermilk, melted butter, vanilla & eggs to another bowl. Whisk them together, then grate the apples into this bowl and give it a stir.

Pour the wet ingredients into the dry and mix well, ensuring all of the flour is combined.

Divide between the muffin cases and bake for 25 – 30 minutes. Cool on a wire rack.

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While the muffins are cooling, prepare the caramel sauce.

Add the water, vanilla and coconut sugar to a saucepan. Place it over a medium heat and let the coconut sugar dissolve. When the liquid starts to bubble, carefully stir in the crème fraiche. Keep stirring until you have a lovely, toffee coloured sauce. Add some salt, not too much, particularly giving it to children.

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Pour the sauce over the muffins and watch as happy children devour them and listen as they tell you how great you are!!

 

 

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15 thoughts on “Apple Muffins with Salted Caramel Sauce

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