Recipe: (Almost) According to Waitrose: Apple and Fudge Muffins

Because we’re still using up our home-grown (now stewed) apples, here’s another apple-y recipe. This one came from a Waitrose recipe card, though I adapted it to things I already had in my cupboard.

Apple Muffins


227g self-raising flour

1tsp baking powder

Fudge Chunks (although I used honeycomb bits)

2 Apples (approximated from a tub of previously stewed apples)

1 medium egg (this I skipped on the basis that if apple sauce is a substitute, so is stewed apples)

200g golden caster sugar (I skipped this in an experiment)

60g salted butter (approx. 50g cacao butter), melted

170ml sour cream (coconut milk)

How to Make:

Preheat the oven to 180C/gas mark 4.

Stir together the flour, baking powder and fudge chunks/honeycomb. I also added a smattering of ground ginger.

Waitrose would like you to reserve half of one apple, thinly sliced, for decorating. Since I used stewed apples, I didn’t do this. Dice the other apple and half and stir into the flour mix.

In another bowl, mix together the sugar and egg/stewed apples, then whisk in the butter and then the sour cream/coconut milk.

Stir wet ingredients into dry, folding until it just comes together.

Spoon into cases. If you followed Waitrose’s advice with the apples, top each muffin with a slice or two.

Bake for 20-25 minutes.

Other than actually probably requiring at least a smidgeon of sugar, these are quite tasty little cakes. On the other hand, the lack of sugar makes them perfect for a dollop of jam, and go very nicely with damson jam – also in season about now.

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