15 - 20 Minutes
40 - 45 Minutes
50 ml, melted
75gms peeled and chopped
To prepare the topping, core and peal apples. Cut each into five or six 1/2 cm thick rings.
Mix the sugar and cinnamon together. Put this powder in a strainer and tap it on the apple slices to coat the apple rings.
Turn them over and repeat the process.
Sift together the dry ingredients in a mixing bowl.
In another bowl beat the eggs, add milk and melted butter, whisk well.
Fold* the dry ingredients into the egg-milk mixture.
Add the chopped apples and mix again lightly.
Fill the muffin moulds, add the sugar coated apple slice and bake for 15-20 minutes at 210 degrees centigrade.
* To "fold in" an ingredient means you should gently and gradually add it in, a little at a time, using a spatula (the rubber scraper thing) to make horizontal sweeping motions, or mix it turning the spatula in the ''figure of 8''.
** You do NOT want to dump the flour in all at once and mix it roughly or haphazardly, this would make the muffins tough or chewy.