The starting point for these apple muffins was some apples that had been neglected in the fruit bowl and started going wrinkly ! What let me down was the flimsy cupcake cases that couldn't cope with the weight of the apple muffin butter. Next time I'll use my silicon muffin trays and they'll look much better. They taste great though and the large amount of apple chunks makes them really moist.
165g margarine or butter
1 tbsp vanilla essence
a squeeze of lemon juice
2tbsp lemon curd
1 pot yogurt (I used apricot)
200g flour (+ 1tsp baking powder)
400g apple, peeled and chopped
100g dried sour cherries
Cream together the margarine and sugar. Mix in the cinnamon, vanilla, lemon juice and lemon curd.
Beat in the eggs one by one and the yogurt, then mix in the flour and baking powder.
Peel and chop the apple into small pieces and mix in, along with the dried cherries. Don't overmix.
Pour into cupcake cases and bake at 180° for 25 minutes until cooked through.
These are lovely cold but can also be eaten warm, straight from the oven, with a scoop of ice cream for an indulgent dessert.