Apple and Cinnamon Flapjack Muffins

Soft and fluffy muffins, with chunks of sweet apple, topped with a crunchy, chewy layer of flapjack.

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Who doesn’t love a delicious home made muffin or flapjack as a mid morning snack? I made these muffins, because I wanted some sweet treats to eat during the week, and I just couldn’t decide if I wanted muffins or flapjacks, so I thought I’d make both! They actually work fantastically, as you get a nice fluffy muffin, and then the chewy flapjack, all in one mouthful!

These aren’t quite as lovely looking as some of the other cakes I have made, but they still taste just as good. I brought some into work for morning coffee break and they went down really well!

Variations: The apple could be swapped for any other fruit, like blueberry or pear. Another spice could be used to flavour the muffins, such as ginger, if you don’t like cinnamon.

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Ingredients: Makes 15 Large Muffins

For the Muffins:

  • 300g Self Raising Flour
  • 2tsp Ground Cinnamon
  • 2 Eggs
  • 150ml Milk
  • 150g Butter, melted
  • 2 Dessert Apples (I used Braeburn), peeled and chopped
  • 115g Dark Brown Sugar

For the Flapjack Topping:

  • 150g Oats
  • 100g Butter
  • 2tbsp Golden syrup
  • 75g Dark Brown Sugar

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To Make:

Preheat the oven to 180°C, and line a cupcake tray with muffin cases.

In a a large pan combine all the ingredients for the flapjack, and cook over a low heat, until it comes together. Set aside.

Mix together the flour, sugar and cinnamon in a large bowl.

In another bowl, combine the milk, melted butter and eggs.

Combine the liquid and flour mixtures, stirring together very quickly – only for about 15 seconds! Then fold in the chopped apple.

Spoon the mixture into the muffin cases, until they are about 2/3 full.

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Spread one tablespoon of flapjack evenly over the top of each muffin.

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Bake in the preheated oven for 20 minutes.

Leave to cool on a wire rack before serving.

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