These are made using a simple butter cake recipe which I've tweaked to include cinnamon and freshly cut apples. You can also swap the apples for plums when they're in season, which will make my most favourite cake ever.
Apple and Cinnamon muffins
125g Butter, soft
1 tbsp Vanilla essence (the best and thickest you can find)
250g Self Raising Flour (or the same amount of plain flour with 2-3 teaspoons of baking soda mixed in)
1 teaspoon Ground Cinnamon
A couple of fresh apples (the amount depends on the size of the apple - any left over slices can be munched on while the 'cupfins' bake)
A few tablespoons Cinnamon sugar (equal quantities fine sugar and ground cinnamon, well combined)
Beat soft butter and sugar together until light and fluffy (raw sugar is not as fine as caster sugar so it might not be as fluffy as you're used to - no problems there, just continue as normal). Add the vanilla and eggs and mix well until thick and combined.
Turn the mixer to the lowest speed, add the milk and spoonfuls at a time of the flour and cinnamon. As soon as it is combined, turn off the mixer and finish it off by hand (if there is a bit of flour on the sides and bottom) with a spatula.
You know how I feel about over mixing by now, so DON'T OVER MIX otherwise it will be rubbery... I say it every time but I mean it - nothing is more disappointing than all that hard work and a rubbery cake at the end of it all....
Cut the apples into slices.
You can pour the mix into a cake tin (any shape or size will do) or individual muffin cases. Lightly push the apple slices into the top of the mixture (you dont have to push it all the way in, it's perfectly fine to have half of the slice poking out, it will brown and be very yummy - and people will know what they are eating if they can see some of the apple on top).
Sprinkle liberally with the cinnamon sugar and bake for about 20-40 minutes (depending on your oven, the tin you used, etc etc). They should be done when they are nicely golden brown on top, but always test with a skewer to make sure they're done.
These are nicest to eat when they're fresh and warm (and if doing a cake version, they are especially nice with whipped cream on the side). They should keep for a few days if kept in a airtight container. You can substitute any fresh fruit (as long as it's not too wet or juicy). As I said, fresh plums are my favourite and cinnamon goes with practically any fruit.
If you freeze them in an airtight container on the day you baked them (just make sure they are cool first), when it comes time to defrost them, they will taste just as fresh as if you had just baked them - and warming them in the oven before serving doesn't hurt either.