Creme anglaise and apple muffins

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Yesterday I made some creme anglaise to have with our rhubarb crumble. There was a little left over, so this recipe was just perfect.

It makes 12 muffins

90g melted butter
300g sr flour
150g plain flour
1 tspn cinnamon [ I love it so used 2 tspns]
165g caster sugar
1 egg, beaten
250ml milk
60ml creme anglaise
150g cooked apples [I used cox and chopped them up before cooking]
2 tbspn demerara sugar

preheat oven 200C/gas 6/400F

Grease a 12-holed muffin tin or use 12 muffin cases.
Mix together the butter, flours, 1/2 the cinnamon, caster sugar, egg and milk till just mixed.
Fill the cases or holes half full of the batter, then make a deepish dent in the middle and add 1 tspn creme anglaise and 2 tspns apple. Add more batter on top.
Mix the brown sugar with the rest of the cinnamon and sprinkle on top of the muffins.
Cook for about 25 mins till golden.
Leave the muffins to rest in the tin, and then put onto a wire rack.


I like the texture of the muffins with the custard and apple and then the  crunchy topping. 
I think next time I'd use my tried and tested muffin recipe* and just add the fillings and crunchy topping.

*My usual recipe is 225g plain flour, 100g caster sugar, 2 tspn baking powder, 250ml milk, 120ml vegetable oil and 1 egg. Usual method of dry and wet ingredients and they're baked at 200C/gas6 for 20 mins.

Comments

MissCakeBaker said…
Great creation!
27/6/11 2:40 pm
Snowy said…
Thank you Miss CB.
The crunchy top is a nice contrast.

For some reason,atm I can't add comments to your blog, or to several others I enjoy reading. Problem on Blogger I presume.
28/6/11 4:52 am
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