Upside-down maple & apple muffins.
These are not your average apple and cinnamon muffin. The old recipe has gone out the window, been flipped upside-down and this is the spectacular result….
The muffins are filled with cinnamon, topped with slices of golden apple and drizzled with glossy maple syrup. Simply delish!
Just by adding a little more effort to the plane jane muffin, you can easily transform them into an impressive afternoon treat or dessert. The original recipes uses pears, but apples work just as well combined with the sweet maple. And they taste even better straight from the oven oozing with warm, sticky syrup along with a pot of tea.
Take a break, do a handstand, make some muffins and watch as your world is turned upside-down when these golden babies pop out of the oven! #muffinmakeover
Recipe: By Donna Hay
2 small (400g) apples (granny smith or pink lady)
¼ cup (60ml) maple syrup, plus extra to serve
1¼ cups (185g) self-raising (self-rising) flour
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ cup (55g) caster (superfine) sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
¼ cup (60ml) milk
¼ cup (60ml) vegetable oil
Preheat oven to 180°C (350°F). Cut 1 of the apples into 6 x 1cm-thick round slices and place 1 slice in each base of 6 x ¾-cup-capacity (180ml) well-greased large Texan muffin tins. Pour the maple syrup over each slice and cook for 10 minutes or until the apple is tender. Peel and grate the remaining apple and place in a large bowl. Add the flour, nutmeg, cinnamon and sugar and mix to combine. Add the egg, vanilla, milk and oil, and, using a butter knife, mix until just combined. Spoon into the muffin tins, tapping the tins gently. Cook for 15 minutes or until cooked when tested with a skewer. Remove from the oven and, while hot, invert onto a tray. Set aside to cool for 5 minutes. Serve with extra maple syrup. Makes 6.