- 1 small apple
- vegetable oil, for greasing
- 50g (1¾oz) butter
- 100g (3½oz) golden syrup
- 2 tsp natural vanilla extract
- 80g (2¾oz) plain flour
- 100g (3½oz) ground almonds
- 1 tsp baking powder
- ½ tsp ground cardamom (optional)
- 3 free-range egg whites
- 120g (4½oz) caster sugar
- 2 free-range egg yolks
- Peel and core the apple, then cut into 5mm (¼in) thick slices. Cut each slice into bite-sized pieces. Line each hole of a 12-hole muffin tin with foil, smoothing the sides, then lightly grease them.
- Put the butter, golden syrup and 1 tsp of the vanilla extract in a small saucepan and cook over a medium heat for about 2 minutes, until combined and starting to bubble. Divide the mixture among the muffin holes, then arrange the apple pieces on top.
- Preheat the oven to 190ºC/Gas Mark 5. Combine the flour, ground almonds, baking powder and cardamom in a large bowl.
- Put the egg whites in a separate bowl and, using an electric hand mixer, whisk until soft peaks form. Gradually add the sugar, whisking well after each addition to ensure the sugar dissolves. Now whisk in the egg yolks and the remaining 1 tsp vanilla extract.
- Using a large metal spoon, gently fold half the flour mixture into the egg mixture until just combined; do not overmix. Fold in the remaining flour mixture. Spoon the mixture into the muffin tin, smoothing the tops.
- Bake for 15-20 minutes, or until the muffins are golden brown and a skewer comes out clean. Cool in the tin for about 10 minutes, then carefully peel the foil from each muffin, scraping any syrup on the foil back onto the muffin. Turn upside down so the apple slices are on top, and leave to cool on wire racks. Eat warm or at room temperature.
This recipe is taken from A Moveable Feast by Katy Holder (Hardie Grant, £12.99) Photography © Natasha Milne