APPLE MUFFINS WITH PECAN TOPPING
350g cake flour
50g dark brown sugar, plus 1 tablespoon extra for the topping
50g pecan nuts, chopped
2 teaspoons baking powder
1 teaspoon cinnamon
284ml soured cream
1 egg, beaten
3 eating apples, peeled and cored
2-3 tablespoons milk
Heat the oven to 200C. Line a muffin tin with muffin cases. In a small bowl, use your fingertips to rub 50g of the flour together with the butter to make breadcrumbs. Stir through 1 tablespoon sugar and the chopped pecans, set aside.
In a large bowl, sift together the remaining flour, baking powder, bicarbonate of soda and a pinch of salt. Stir in the apples; beat together with the soured cream, egg and 2 tablespoons milk. Make a well in the dry ingredients and quickly fold through the wet ingredients, adding an extra tablespoon milk if really dry. Don’t over-mix or your muffins will be tough. It doesn’t matter if there are lumps of flour.
Spoon the mixture into the muffin cases – they should be about two-thirds full – then sprinkle over the pecan topping. Thinly slice the final apple, poke slices into the tops of the muffins. Bake for 20 minutes or until risen, golden and a skewer inserted in the centre comes out clean. Serve on its own or with cheese.
Replace the apple with a chopped banana