Apple Caramel Muffin
I’ve never been a big muffin fan, no matter how delicious the first bite is they aren’t interesting enough to hold my attention. However that is also the reason why I’m constantly experimenting with muffins in an attempt to find a combination that will keep me interesting. Part of it is in the texture, there has to be some bite to the muffin, while the other is the repetition in taste. So with those “issues” in mind I set out to create a muffin that I would want to finish and not save for later or hand off to the husband. I had some leftover caramel left along with an apple that was threatening to turn on me. With those two ingredients I figured I stood a chance at creating the perfect (for me) muffin. I made a few muffins each time before finally figuring out the right proportions and the right time to add the caramel – too soon and it blended in while adding it too late resulted in a sticky mess.
These muffins were perfection! They have enough sweetness that they can work as a dessert, but no so sweet that they can’t be served at breakfast or with dinner. The real trick was putting the caramel in the middle allowing for it to bubble up but reducing the chance of it sticking (or burning) on the liners.