Baking · muffins

Apple Muffins with Salted Caramel Sauce

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


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.


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


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.


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.


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




15 thoughts on “Apple Muffins with Salted Caramel Sauce

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