Apple & Custard Muffins

Still loads of apples here in the orchard so I’m always thinking of new ways to cook and eat them. This experimental little muffin is definitely one to keep, it combines all the delicious flavours of apple pie, a layer of creamy custard in the middle and a dusting of cinnamon sugar on the top while warm.

A really perfect Autumn treat, hope you try it out. Kela x

Apple & Custard Muffins

Ingredients:

• 90g butter, room temp
• 1/2 tsp vanilla extract
• 110g caster sugar
• 2 large free range eggs
• 110g self-raising flour
• 30g custard powder (I use Birds)
• 2 tablespoon milk
• 1 large unpeeled eating apple, I use Coxs Pippins in this
• Extra butter melted for topping
• Mix 1 tablespoon caster sugar & 1/2 tsp ground cinnamon

Custard Filling:

• 1 tablespoon custard powder
• 1 tablespoon caster sugar
• 125ml milk
• 1/4 tsp vanilla extract

Method:

1. First make the custard by blending filling ingredients together until smooth then gently heating in a small pan until it thickens. Cover pan with clingfilm (to avoid a skin developing) and leave to the side to cool.
2. Preheat oven to 180C / 160C fan and line a 12 hole bun tin or large 6 hole muffin tin with papers. I used the large tin to make 6 cakes.
3. In a large bowl beat the butter, sugar and extract together with a mixer then add the eggs in and beat until combined. Add the flour, custard powder and milk and beat again on medium speed for approx 2 minutes until pale in colour and well mixed.
4. Spoon a layer of the batter into bottom of each muffin case, then add a dollop of custard. Add another layer of batter on top and smooth to cover the custard layer. Place thin slices of apples on top and press lightly into the batter. See photo above of the 3 stages.
5. Bake in the preheated oven for 35 mins for the larger cakes or 25 minutes for the smaller ones.
6. Remove from the oven and brush the tops with melted butter then sprinkle generously with the cinnamon sugar mix. I prefer to eat these warm but they are good cold too.