Muffins with quinces and apples, not muffins made with apple treacle. I don't even think there is such a thing as apple-flavoured treacle, but that does sound devastatingly delicious now that I'm think (and fixating) on it. The muffins can be made with just apples too, but since quinces can were still in season, I thought it would be great to add some to the batter too.
Quince and Apple Treacle Muffins
makes 10 - 12
1 quince, 2 apples (or use 3 apples if quinces aren't in season)
2 eggs ( whites and yolks separated)
200 gm self-raising flour
100 gm sugar
100 gm butter
2 tbsp treacle
1 tbsp ground cinnamon
1 tbsp ground nutmeg
- Chop apples and quinces into bite-sized pieces and cook until soft*, adding in the ground cinnamon and nutmeg at the same time. (This can be done up to a day before and kept refrigerated until you want to use it.)**
- Preheat oven to 175c.
- Beat egg whites until they get to the stiff peak stage, then set aside for later.
- In a large bowl, cream butter and sugar until fluffy, then add treacle and egg yolks and beat till combined.
- Add flour and about 2 tablespoons of the cooked apple/quince to the bowl and mix it again. Fold in the egg whites and stir lightly until the egg whites are combined with the rest of the batter.
- Using a tablespoon, drop 1 tablespoon of batter into the base of each muffin cup, then add about a teaspoon of cooked apple/quince to it. Cover up with another tablespoon of batter.
- Bake for about 13-15 minutes, then let them cool, or eat straightaway. They're also great with cream or vanilla ice-cream!
*You don't have to cook the fruits down to a puree, it's nice to have a bit of bite left to them.
** You may find yourself with some leftovers after you've baked the muffins. Try adding some to yoghurt for breakfast, or reheating it and adding it to some plain ice cream.