Ingredients
2 cups plain flour
2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp freshly ground nutmeg
Pinch of ground cloves
225g salted butter
1/2 cup caster sugar
1/2 cup brown sugar
4 eggs
1 1/2 cups Beerenberg Apple Sauce
1 cup toasted walnuts, chopped
FOR THE CREAM CHEESE ICING:
1/2 cup brown sugar
225g cream cheese, at room temperature
Directions
These beautiful little muffins are easy to make and full of warm spices and delicious mellow apple flavour. They freeze well (un-iced) too so this year I plan on making a batch to gently reheat them and quickly ice on Christmas morning.
Preheat oven to 180C and line a 12 hole muffin tin (one cup capacity) with paper cases. Sift together the dry ingredients and set aside. Cream the butter and sugars together until pale and fluffy then mix in the eggs, one at a time, mixing well between each addition.
Mix in the Beerenberg Apple Sauce and then fold through the dry ingredients and walnuts. Divide between prepared muffin tin, filling each case about three quarters full. Bake for 20 minutes or until the muffins are golden brown and firm to touch.
Remove from the oven and let cool completely on a wire rack.. For the icing; beat the cream cheese with the extra brown sugar until pale and smooth. Spread across the muffins and serve.
NOTE: These freeze really well (un-iced) and can be re-heated from frozen in a moderate oven.
