Ingredients for Apple Rose and Fudge Dorotheas
- 210 g self-raising flour
- 2 tbsp fine oats
- 1 tsp baking powder
- 70 g fudge, cut into tiny chunks
- 2 rose apples or 3 small apples
- 1 medium free range egg
- 200 g golden caster sugar
- 60 g butter, melted
- 1/8 tsp salt
- 170 ml sour cream
- 1 tbsp golden syrup (or could use honey)
Cooking Instructions for making Apple Rose and Fudge Dorotheas
Preheat the oven to 160°C fan and line a 12-hole muffin tin with paper muffin cases.
Place the flour, oats and baking powder in a bowl and stir to combine. Stir in the fudge chunks. Peel, core and dice one apple and add to the flour mixture.
Core the other apple and thinly slice through the middle so have 6 slices then cut into two so have 2 semi-circular discs. Set aside the slices for the top.
In a separate bowl, beat together the egg and sugar. Whisk in the melted butter until just combined, then whisk in the soured cream.
Fold the dry ingredients into the wet ingredients until the batter just comes together. Spoon the mixture into the paper cases, topping each one with 2 half slices of apple to make wings.
Bake for 25 minutes until a skewer inserted into the centre of a muffin comes out clean. Brush with the syrup then leave on a wire rack to cool.
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