⅔rds full of batter. Dip the apple slices in the melted butter and then
into the cinnamon-sugar. Press 1 apple slice into the top of each muffin.
Sprinkle lightly with cinnamon-sugar and bake for 25 minutes in the
preheated oven, or until golden brown.
You should have 12 to 15 thin slices of unpeeled red apple for this recipe.
Preheat the oven to 400 degrees F. Cream the shortening and sugar together and add the eggs, one at a time, beating well after each addition.
Combine the flour, baking powder, baking soda, and salt in a mixing bowl, mix lightly. Gradually stir the flour mixture into the shortening mixture. In this order, add the oats cheddar and pecans, mixing well after each addition. Gradually add the milk, stirring until all the ingredients are just moistened. Grease the muffin pans and fill each cup ⅔rds full of batter. Dip the apple slices in the melted butter and then into the cinnamon-sugar. Press apple slice into the top of each muffin.
Sprinkle lightly with cinnamon-sugar and bake for 25 minutes in the preheated oven, or until golden brown.
Sift together flour, sugar, baking powder, salt and cinnamon into mixing bowl. Cut in shortening with pastry blender until fine crumbs form. Combine egg and milk.
Add to dry ingredients all at once, stirring just enough to moisten. Stir in apples. Spoon batter into paper-lined 2½-inch muffin-pan cups, filling ⅔rds full. Sprinkle with nut crunch topping (see below).
Bake in 375~F oven 25 minutes or until golden brown. Serve hot with butter and homemade jelly or jam.
NUT CRUNCH TOPPING:
Mix together brown sugar (packed), chopped pecans and ground cinnamon in small bowl.
75 g Golden caster sugar; (3oz) Grated rind of 1 orange
150 ml Squeezed orange juice; (5fl oz)
125 grams Grated carrot; (4oz)
50 grams Raisins or sultanas; (2oz)
2 tablespoons Melted butter for the topping
3 tablespoons Golden caster sugar for topping
Set oven to 200øC/400øF/gas mark 6.
Put paper cases into 10 muffin or deep bun tins. (This is the belt-braces approach Alternativley, you can grease the bun tins and put the mixture straight into these, or simply stand the paper cases on a baking sheet but they're easier to fill if they're in a bun tin).
Prepare the topping by mixing the melted butter and the caster sugar. Set
Sift the flour, baking powder, bicarbonate of soda and spices into a big mixing bowl. In another bowl whisk together the eggs, sugar oil and orange juice.
Add the carrot and the raisin or sultanas to the orange juice mixture. Pour the orange juice mixture into the bowl of flour and mix together quickly and roughly, using a fork -don't over work the mixture.
Spoon the mixture into the paper cases or muffing tins to ¾ fill them, then put a tsp of the sugary topping on each. Bake for about 15 minutes or until risen and firm and a skewer inserted into the centre comes out clean.
If you've baked them straight into the tin without paper cases, leave the muffins until they're cool before you take them out.