Biscoff Apple Cupcakes

Think spiced apple crumble, sweet cinnamon flavours & the ultimate warm sponge and this is what you have in these little muffins!

I added biscoff to replace some of the butter to give it that speculoos hint everyone loves! This muffin recipe is definitely perfect for autumn - and is even better when served warm (just heat in the microwave for 30 seconds before eating!)

ingredients:

• 150g plain flour

• 75g soya flour (not soy protein)

• 150g sugar or sweetener

• 75g smooth Biscoff spread (speculoos butter)

• 30g vegan spread (ie. Vitalite)

• 2 tbsp soy yoghurt

• ~200ml plant-based milk

• 1/2 tbsp apple cider vinegar

• 120g cooking apples, cored and diced (sub sharp crisp apples like pink lady)

• 1.5 tsp baking powder

• 2 tsp cinnamon

• 1/4 tsp baking soda

1. Preheat oven to 180C and line 6 muffin cases.

2. In a bowl, cream together the sugar, biscoff and butter until smooth.

3. Mix vinegar in the milk and set aside whilst you add the flours, baking powder And cinnamon to a large bowl.

4. Stir in the milk, yoghurt and butter-sugar mixture until combined and smooth (to form a thick batter).

5. Gently stir in the chopped apples and split evenly between cases! Crumble biscoff biscuits on top and place in the oven for approximately 20-30 minutes (until a skewer comes out clean).

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