The open muffin is an opportunity to take a fairly basic staple on a menu and create a point of difference and additional value. De Winkel Yoghurt gives a rich moist texture to this muffin base and the balance of the sweet apple and reduced cider with the sharp zestiness of the 3-year-old epicure cheddar is a partnership of epic proportions. Balance this with the sweet and floral whipped cream cheese and the crunchy walnut gratin and you have a sweet muffin option for any time of the day.
Balance this with the sweet and floral whipped cream cheese and the crunchy walnut gratin and you have a sweet muffin option for any time of the day.
Apple Cider Muffin Ingredients
- 55g plain flour
- 3 tsp baking powder
- 1/2 tsp salt
- 100g caster sugar
- 60g Anchor butter
- 125ml De Winkel Yoghurt
- 110g apple, peeled, cored and chopped
- 250ml apple cider, reduced by half
- 100g Mainland Epicure Cheddar (crumble as a topping)
Preheat oven to 200°C. Lightly grease a 12-cup muffin tin, or line with paper muffin cups.
In a large bowl sift together the flour, baking powder and salt.
In a separate bowl cream together sugar and butter. Stir the flour mixture into the sugar mixture alternately with the milk and yoghurt. Fold in
Pour batter into prepared muffin tin.
Bake in preheated oven for 20–25 minutes, until a toothpick inserted into the centre of a muffin comes out clean.
- 150g walnuts
- 25g brown sugar
- 25g runny honey
- Pinch of salt
Mix everything together and bake in the oven on a large tray for 15 minutes at 160°C.
Allow to cool before blitzing into a crumble.
Honey-whipped Cream Cheese
- 250g Anchor Cream Cheese
- 3 tbsp runny honey
- 3 sprigs fresh rosemary
- Cracked pepper to taste
Whip the cream cheese until soft.
Warm the honey with the rosemary for an hour until well infused.
Once the honey is cooled add to the cream cheese, whisking until fluffy, then
season with a little cracked pepper.
In the winter try as a special serve the muffin warm, with a cup of warm cider on the side.