Monday, 18 June 2012

Apple Cinnamon
Toffee Swirl Muffins

Apple Cinnamon Toffee Swirl Muffins

1 cup oil
1 cup sugar
3 1/2 cup flour
1 orange zested
1 box butterscotch instant pudding mix
4 lg. eggs, slightly beaten
2 cup natural vanilla yogourt
1 1/2tsp baking soda
2 tsp baking powder
pinch of salt
4 granny smith apples, peeled, cored, diced
Swirl Topping
1/2 cup sugar, 1tbsp cinnamon, 1/3cup toffee bits (Skor)
In a mixer blend flour, baking powder, sugar, pudding, salt and zest to remove any lumps.  Stir baking soda into yogourt, set aside.  Add eggs and oil to flour mixture while beaters are mixing on low,  then add yogourt. Mix on low until almost incorporated. Lift beaters and using a spatula fold in apples gently, do not over mix.
In a small bowl blend topping ingredients together.  
Spray 24 muffin tins with non stick baking spray or line muffin tins with paper cups(apples may stick to paper).  Place a heaping tbsp. of batter 1/2 full into each muffin, sprinkle 1 tsp of topping over batter.  Top with more batter to almost 3/4 full and sprinkle with more topping.
Bake in a preheated 350F oven for 35-45 min until golden brown or a toothpick inserted comes out clean. If you pierce an apple it may appear "wet".  Make sure no "wet" batter sticks to toothpick.
Enjoy with love.

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