Prep
25 minsBake
17-20 minsServes
12Difficulty
Easy About
These muffins are a lovely marriage of flavours with light, moist muscovado cane sugar, cinnamon and sweet apples.
Preheat the oven to 180°C/Fan160°C, 350°F, Gas Mark 4.
Using an electric mixer beat the butter and Tate & Lyle Light Muscovado Sugar until light and creamy for about 2 minutes. Add the egg, little by little, beating well between each addition, scraping down the sides from time to time.
Next, add the pecans and apples, then lightly stir in the flour, cinnamon and maple syrup.
Spoon the mixture into the muffin cases and bake on the middle shelf of the oven for 16-18 minutes until risen and golden. Cool on a wire rack.
Next, make the icing by beating the cream cheese, butter, Tate & Lyle Light Muscovado Sugar and maple syrup together in a bowl until smooth. Swirl the icing over the muffins, then chill whilst you make the salted caramel pecans.
In a small non-stick pan combine the Tate & Lyle Light Muscovado Sugar and 1 tbsp water over a moderate heat for 2-3 minutes until the cane sugar dissolves, stirring all the time. Increase the heat a little and cook briefly to make a dark caramel, then add the salt and pecans and toss to combine. Quickly transfer to the parchment paper and leave to harden for 10-15 minutes. Separate the pecans, decorate the muffins and serve.
TOP TIP
Feel free to add a sprinkle of cinnamon on top of the buttercream for an extra tasty flavor!
Ingredients – 8 items
1
FOR THE MUFFINS
Fairtrade Tate & Lyle Light Muscovado Sugar
Butter
Unsalted, softened
Large eggs
At room temperature, beaten
Pecans
Roughly chopped
Cox’s apples
Or similar, peeled, cored & roughly grated
Self raising flour
Sifted
Cinnamon
Ground
FOR THE ICING
Fairtrade Tate & Lyle Light Muscovado Sugar
Full fat cream cheese
Butter
Unsalted, softened
FOR THE SALTED CARAMEL PECANS
Fairtrade Tate & Lyle Light Muscovado Sugar
Pinch of fine sea salt
Pecan halves
Halves
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