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Categories:
butter granulated sugar vanilla eggs flour ground almonds milk apple brown sugar heavy cream almonds whipped cream
Viewed: 49 - Published at: 3 years agoIngredients
- 9 tbsp butter, chopped
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 None eggs
- 1 cup self-rising flour, sifted
- 1/2 cup ground almonds
- 1/2 cup milk
- 1 None Granny Smith apple, cored, halved, sliced thinly
- 1 cup brown sugar
- 1/2 cup heavy cream
- 2 tbsp sliced almonds, toasted
- None None whipped cream, to serve
Method
- Preheat oven to 350°F. Lightly grease a 6-cup muffin pan. Cream 6 1/2 tbsp butter, sugar and vanilla extract together until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Fold in flour and ground almonds, alternating with milk. Distribute between prepared holes until each is 2/3 full. Bake for 20-25 mins, until a skewer comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
- Meanwhile, to make caramelized apples, melt remaining butter in a large frying pan over medium heat. Saute apples for 4-5 mins, until just tender. Add brown sugar and cream. Cook, stirring, for 1-2 mins, until sugar dissolves. Bring to a boil and simmer for 3 mins.
- Serve muffins warm or cold topped with apples, sliced almonds and whipped cream. Drizzle with caramel sauce from the pan.
