Autumn is upon us, well, sort of, it's still relatively warm here and we keep getting threatened with heat waves which is very un-autumny and I am not impressed. I like layers and coats and arm warmers and England's having none of that.
Have you ever had one of those day where you just struggled to photograph something? I suppose that only applies if you take photos of things but I'm sure you've felt the same about something else; this was one of those days. It had been a long day in the kitchen and I was tired and uninspired, the food was so worth it in the end though. Doughnut muffins are one of my favourite things to make...and eat, they're just so moist and delicious, they're so much easier and quicker to make than doughnuts and the coating of cinnamon sugar really doesn't hurt.
For the donut muffin mixture
140g/ 2/3 cup golden caster sugar
200g/1 2/3 cup plain flour
1 tsp bicarbonate of soda
100ml/6 1/2 tbsps natural yogurt
1 free range eggs
1 tsp vanilla
140g/ 2/3 cup butter, melted
For the filling
1 small apple
3 tbsp caster sugar
3 tsp ground cinnamon
For the topping
2 tbsp butter, melted
2 tbsp caster sugar
2 tsp ground cinnamon
Preheat the oven to 190C/375F/Gas 5
Lightly grease 10 holes of a muffin tin and set aside.
Place the sugar, flour and bicarb in a bowl and mix until combined. In a jug, whisk together the yogurt, eggs and vanilla. Add the jug content and melted butter to the dry ingredients and quickly fold until combined.
For the filling mix the sugar and cinnamon together and set aside. Peel, core and cube the apple.
Divide half to two thirds of the muffin mixture between 10 muffin holes. Add apple, 1 tsp of cinnamon sugar and top with more apple. Cover the filling with the remaining muffin mixture and bake for 16-18 minutes until risen and springy to touch.
Leave the muffins to cool slightly and remove from the tin. Combine the sugar and cinnamon, dip the muffins in the melted butter then cover in cinnamon sugar.