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These pretty apple-petal-topped muffins are a sweet afternoon tea delight. Fluffy and fresh, these muffins are great for lunchboxes or school bake sales.
150 g unsalted butter, cubed
1 cup caster sugar
1 tsp vanilla extract
2 cups self-raising flour, sifted
1 tsp cinnamon
¾ cup milk
3 red apples
- Preheat oven to 180°C. Put 12 paper muffin cases in a 12-hole muffin tin. Beat butter, sugar and vanilla in the small bowl of an electric mixer until pale and creamy. Add eggs, beating between each addition.
- Transfer to a larger bowl. Stir in flour, cinnamon and milk in two batches until smooth. Peel 1 apple and grate the flesh. Stir grated apple into mixture until combined. Spoon mixture into paper cases until two-thirds full. Quarter and core remaining apples, then cut into thin slices. Put 5 slices on top of each cake.
- Bake for 25-30 minutes or until golden and a skewer inserted into cakes comes out clean. Cool on a wire rack.