Mini bakes, maximum indwulgence!

WE LOVE… COFFEE MUFFINS //BERRY MUFFINS //FUNFETTI CUPCAKES

Perfect for afternoon tea!

Walnut muffins

MAKES 20

1kg (2lb 2oz) Granny Smith apple chunks (about 8 apples), unpeeled

300g (10½oz) granulated sugar

3 free-range eggs, lightly beaten

155g (5½oz) vegetable oil

2 tsp pure vanilla extract

405g (14oz) plain flour

1 tbsp ground cinnamon

1 tbsp bicarbonate of soda

½ tsp salt

95g (3¼oz) fresh or frozen cranberries, chopped

90g (¾oz) toasted walnuts, chopped

1 Preheat the oven to 180°C/Gas Mark 4. Line 20 holes of two muffin tins with paper cases or coat with non-stick spray.

2 In a very large bowl, toss the apples with the sugar until fully coated.

3 In a small bowl, whisk together the eggs, vegetable oil and vanilla until creamy. Pour over the apples and toss until thoroughly combined.

4 In another bowl, whisk together the flour, cinnamon, bicarbonate of soda and salt. Add the flour mixture to the apple mixture and mix using a heavy spoon or spatula. The mixture will be heavy and thick. Fold in the cranberries and walnuts and mix until the flour is no longer visible. Be careful not to overmix.

5 Evenly scoop the mixture into the prepared muffin cases. It will seem like too much batter, but trust us, it’s not.

6 Position the tins in the top-third and bottom third of the oven. Bake for 24-26 minutes, rotating halfway through or until a cake tester inserted in the centres comes out clean.

7 Let the muffins cool in the tins for 5-10 minutes. Transfer to a cooling rack before serving.

Coffee cake pecan muffins

MAKES 16

For the streusel topping

100g (3½oz) granulated sugar

133g (4½oz) light brown sugar

90g (3¼oz) plain flour

2 tbsp ground cinnamon

56g (2oz) unsalted butter, cut into 1cm (½in) cubes, at room temperature (but still firm)

58g (2oz) pecans, coarsely chopped