Apple Cinnamon Crunch Muffins

The apples need to be turned into apple sauce first - so plan ahead when baking these ones, they take a little longer because of it.

You will need to peel and dice up about 3 cooking apples in order to get a cup full of cooked apples.
Once peeled and chopped into small cubes (the size you'd like the chunks in the finished muffins) put the apples into a small pan with a small amount of water (about 2 tablespoons should do it, enough to stop them sticking to the pan) and lots of sugar. Cook until they get a bit mushy and look like apple sauce!
Make the muffin mix as normal -
mix together 375g self raising flour
with 220g castor sugar
and a teaspoon of cinammon

In a small bowl
melt 90g butter
add three quarters cup sour cream
2 large free range eggs

Add the wet ingredients to the dry and mix together
Divide into 12 muffin cases and sprinkle demerara sugar on top (for the crunch) and more cinnamon (if you like it that much)

Bake on gas 5/6 for 20-25 mins
leave for a few minutes to set before placing onto a wire rack to cool