These mouthwatering sweet treats will easily become your new favourite afternoon tea bites! With the perfectly moist mixture of custard throughout these baked apple muffins, you will be holding yourself back from whipping these up as often as you can.

Although you’re likely to finish them all in one go, this recipe is perfect for making ahead and freezing in an airtight container for up to two months. If you go this route, simply thaw them out overnight before serving and you’ll be good to go!

Ingredients

• 250ml (1 cup) reduced-fat milk
• 125ml (1/2 cup) olive oil
• 120g tub apple puree
• 1 egg
• 300g (2 cups) self-raising flour
• 160g (1 cup) wholemeal plain flour
• 100g (1/2 cup) caster sugar
• 1 1/4 teaspoons ground cinnamon
• 60ml (1/4 cup) bought thick custard
• 110g (1/2 cup) canned pie apple slices, finely chopped
• 1 tablespoon maple syrup
• 2 small red-skinned apples, cored, thinly sliced
• extra custard, to serve

Method

1. Preheat oven to 190C/170C fan forced. Line twelve 80ml (1/3 cup) muffin pans with paper cases. Whisk the milk, oil, apple puree and egg in a jug.
2. Place self-raising and wholemeal flours, sugar and 1 teaspoon cinnamon in a large bowl. Stir until just combined. Make a well in the centre. Add the milk mixture. Stir until just combined.
3. Evenly divide half the mixture among prepared muffin pans. Make a well in centre of each muffin. Drop 1 teaspoon custard and 2 teaspoons pie apples into each well. Cover with remaining mixture.
4. Combine maple syrup and remaining cinnamon in small bowl. Top each muffin with fresh apple slices. Brush with maple mixture. Bake for 25 minutes. Set aside muffins in pans for 5 minutes to cool slightly before transferring to wire rack. Serve warm or at room temperature.