Peel the apple, cut out the core and slice into 5-mm thick half-moons.
[To make the sweet simmered apples:] Combine all of the ● ingredients in a pan, cook over a high heat and give a quick stir. When most of the moisture has evapourated, remove from heat and leave to cool.
Preheat the oven to 180°C. Line a muffin tray with muffin cups. Bring the butter, milk and eggs to room temperature.
Combine the egg, milk, and vanilla oil, and mix together well. In a separate bowl, sift together the flour and baking soda.
In a separate bowl, combine the softened butter and sugar and cream together with a whisk until pale and fluffy.
Add half of the egg mixture from Step 4 to the bowl from Step 5. Add half of the flour mixture and whisk everything together.
When the batter is no longer floury, add the rest of the egg and flour mixtures and mix well. Add the sweet simmered apples and fold in gently with a spoon.
Fill the muffin cups with equal dollops of the batter and bake in the oven for 20-25 minutes.
Pierce the muffins with a skewer and if it comes out clean, they're ready.
Story Behind this Recipe
These are muffins that I made to use up some irregular apples and ingredients that I had in my kitchen. They unexpectedly turned out tasty, so I decided to upload the recipe here.
●When dropping the batter into the muffin cups, using 2 large spoons will make things easier. ●You can use 1 teaspoon baking powder instead of baking soda, but using baking soda results in a lighter colour and a simple taste that lets the flavour of the apples shine through.