Apple & Custard Muffins

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These are not just muffins they are extra-special muffins by Adele Trathan. A creamy custard filling and topped with fresh apple slices and cinnamon sugar they are delightfully indulgent

INGREDIENTS 250ml (8½fl oz) semi-skimmed milk 90g (3oz) butter, melted 250g (9oz) self-raising flour 150g (5oz) plain flour 200g (7oz) caster sugar 1 medium egg ½ tsp ground cinnamon 80ml (3fl oz) ready-made thick custard 80g (3oz) canned apple pie mix 2 small apples, cored and thinly sliced 2 tbs brown sugar ½ tsp ground cinnamon METHOD

1Preheat the oven to 190C (375F, Gas Mark 5). Line some muffin pans with paper muffin cases to make approximately 20 muffins.

2In a large bowl add the butter, plain and self-raising flour, caster sugar, cinnamon, egg and milk and stir until it has just combined. Do not over mix.

3Evenly spoon half of the mixture into the muffin cases until approximately half full. Make a well in the centre of each muffin mixture and drop in 1 heaped teaspoon of apple pie mix and 1 heaped teaspoon of custard. 4Add the remaining mixture to the top of each muffin and roughly smooth the tops with the back of a teaspoon dipped in warm water.

5Top each muffin with 2 or 3 slices of fresh apple. Combine the brown sugar and cinnamon and sprinkle over each muffin.

6Bake for approximately 25 minutes. Turn out onto a wire rack to cool slightly. Serve warm or at room temperature with extra custard if desired. What a sweet treat!

MAKES APPROX 20