User post: Caramel Apple Muffins

I first made these muffins on a cold November afternoon, as an after-school-snack for my daughter Kirstie. My original plan was to make a simple, rather healthy whole grain apple-cinnamon muffin. But then I noticed the jar of confiture de lait- a thick, milky delicacy I had purchased that summer in France. So much for my good intentions. I was determined to make a muffin that tasted like candy apples!
Here's the recipe, (which was loved by both my daughter and the playmate she brought along):

Caramel Apple Muffins

*250g flour
*150g blond cane sugar
*2 tsps cinnamon
*1 tbsp baking powder
*1/2 tsp baking soda
*pinch of salt
*3 small apples, peeled, cored and finely chopped
*2 eggs
*1 tsp vanilla extract
*150ml milk
*65ml sunflower oil
*12 tsps confiture de lait, or dulce de leche, plus extra to ice the muffins

Preheat oven to 200C and prepare your muffin pan. Mix flour, sugar, baking powder, soda, salt and cinnamon in a bowl. Add in the apples and stir to coat them with the mixture. In a jug beat milk, oil, eggs and vanilla. Add wet ingredients to the dry and mix gently. Use about 1 tbsp of the batter for each muffin. Then top with a tsp confiture de lait and another tbsp batter. Bake the muffins 20-25 minutes. Ice them with some confiture while they are still warm so that it sort of seeps into them.

Makes 12 muffins.

NOTE: The confiture de lait doesn't work the same way jam would when used as a muffin filling. The gooey syrup rather disappears into the sponge giving it a bit of extra sweetness around the center!
If you can't find confiture de lait or dulce de leche, make your own by boiling a closed can of condensed milk (in a pan with a lid) for approximately two hours. Allow to cool completely before opening.