This is a variation on the toffee apple muffins that I posted earlier in the week. They were so popular I baked them three times in a week! I had further requests but had run out of ingredients. I decided to use up leftovers that I had to create a variation of the muffin and it worked beautifully. Personally I prefer this version as it has butterscotch chips and raisin. J prefers the toffee apple muffins.
I'm sending this to the No Waste Food Challenge guest hosted this month by Tracy from It's Not Easy Being Greedy on behalf of Elizabeth from Elizabeth's Kitchen Diary. This recipe uses up the bits of ingredients in my cupboard - raisin, butterscotch chips and 4 toffee sweets.
It's also suitable for the Credit Crunch Munch challenge guest hosted by Elizabeth from Elizabeth's Kitchen Diary on behalf of Helen from Fuss Free Flavours and Camilla from Fab Food 4 All.
Makes 14 muffins
2 apples, peeled, cored and chopped
1 pot of 165g fat free yoghurt
100g brown sugar
100g butter, melted
300g plain flour
1.5 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
4 toffee sweets, chopped into quarters
100g butterscotch chips
- Preheat the oven to 180C.
- In a large bowl, mix the yoghurt, milk, eggs, sugar and butter.
- In a separate bowl, sift the dry ingredients.
- Stir into the wet ingredients until just mixed.
- Stir in the chopped apples,toffee sweets, raisins and butterscotch chips.
- Divide the mixture between the muffin cases.
- Bake for approximately 25-28 minutes or until golden brown and a skewer inserted into the centre comes out clean.