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September 3, 2013 / mintcustard

Toffee apple duffins

Toffee apple duffin.

Toffee apple duffin.

I have to say if you offered me a cronut I’d eat it. To be honest offer me anything edible and I’ll give it a go, but the portmanteau food I have wanted to try for a while is a duffin. A combination of a muffins and doughnut, what’s not to like. Of course a doughnut needs a filling. At this harvest time of year, toffee apple it is then.

Waitrose came to my rescue with the duffin recipe itself, and I fiddled about in the kitchen to make the toffee apple.


180g butter melted
150g natural yogurt
3 eggs
300g self raising flour
275g caster sugar


1 Bramley apple peeled and chopped
3 tbsp caster sugar
1 tbsp butter
1 tbsp cream

Heat the sugar in a heavy bottomed pan until melted and it begins to caramelise. Tip in the apple chunks, butter and cream and cook out a little more. Leave to cool.

Cooling toffee apple filling and duffin batter mixture.

Cooling toffee apple filling and duffin batter mixture.

Preheat the oven to190c gas 5.
Brush the holes of a 12 hole muffin tin with melted butter. Put the tin in the oven to Pre heat.

Beat together the yogurt and eggs then stir in the cooled melted butter. Mix together the dry ingredients in a separate bowl. Pour in the wet ingredients and mix together.

Take the muffin tin from the oven and fill each hole two thirds full of mix. Add a tea spoon of toffee apple onto the batter, top up each hole with the remaining batter.

Bake for 20 minutes until golden brown.

Take from the oven, cool for 5 minutes in the pan and then roll the muffins in caster sugar whilst warm and serve.


Sit still, with a coffee and do not move for at least 20 minutes!


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