Today I’m doing toffee apples, two ways! Traditional Bonfire night toffee covered apples, and some lovely vegan toffee apple muffins to enjoy by the bonfire (or in my case, enjoy in the warmth of my kitchen). I know I’m two days late on the uptake, but I have a day off today, which is a perfect excuse for me to get into the kitchen and whip up some yummy bonfire treats! I’m still waiting for the toffee apples to cool before I munch them down (eager to blog, much?) but they look really good, and I’ve already eaten two (yes, two) of the muffins, which are utterly divine – the topping really gives them a crunch that’s perfect to match the crunchy leaves at this time of year :)
Unfortunately for toffee lovers, this will probably be my last Autumnal recipe for a while, as Bonfire night’s over I’m now officially allowed to get excited about Christmas! I mean, these toffee apple muffins were incredible – I mean it, the crunchy topping and gooey apple inside is to die for – but there’s something about the festive season that I’m really in love with, snow and roaring fires and the smell of spice… Will anyone judge me if I buy an advent calendar this soon?
225g of sugar
100ml of water
Juice of half a lemon
3 tablespoons of golden syrup
25g of vegan margarine
2 teaspoons of vanilla extract
- Wash the apples well and impale them on lolly sticks.
- Heat the toffee ingredients on a very low heat (don’t stir too much!) for 10-15 minutes until it reaches 150 degrees Celsius. If, like me, you don’t have a sugar themometer, drop some of the mixture into very cold water; if it forms threads that shatter when you handle them, it’s ready.
- Dip and coat the apples and set them on a tray lined with greaseproof paper to cool.
Toffee Apple Muffins
For the muffins
125g of plain flour
90g of wholemeal flour
65g of porridge oats
One and a half teaspoons of baking powder
One teaspoon of cinnamon
Half a teaspoon of bicarbonate of soda
A pinch of salt
175ml of soy milk
175ml of vegetabIe oil
Egg replacer for one egg
150g of brown sugar
One teaspoon of vanilla extract
One large apple, peeled, cored and diced
For the topping
75g of brown sugar
30g of chopped pecans
35g of wholemeal flour
Two tablespoons of vegan margarine, melted
One teaspoon of cinnamon
- Preheat the oven to 190 degrees Celsius, and line a baking tray with muffin cases.
- For the topping, stir the sugar, pecans, flour, margarine and cinnamon. Set aside for later.
- In a large bowl, whisk the plain and whole wheat flours, oats, baking powder, cinnamon, baking soda and salt.
- In a separate bowl, whisk the soy milk, oil, egg replacer, sugar and vanilla, then pour over the dry ingredients. Sprinkle with the apple, and stir until everything’s incorporated.
- Fill the muffin cases three-quarters full with mixture, then sprinkle with the topping. Bake in the centre of the oven for 25 minutes or until tops are firm to the touch. Leave to cool a little, then eat two. Because calories only count if you count them. Which I don’t :)