Gooey Brains Muffins
100g chocolate, broken into pieces
1 egg, beaten
3 tbsp vegetable oil
1 tbsp red food colouring
1 tsp vanilla extract
250g self-raising flour, sifted
1 tsp baking powder
1 tsp bicarbonate of soda
150g caster sugar
4 Cameo apples, finely chopped and dressed with lemon juice
blackberries or raspberries, to decorate
- Preheat the oven to 170°C/gas 3 and line a muffin tin with ten cases. Place the chocolate in a microwaveable bowl and melt in the microwave at 30-second intervals until just melted. Stir and set aside.
- In a mixing bowl, whisk together the egg, oil, milk, food colouring and vanilla extract, then in a separate bowl, combine the flour, baking powder, bicarbonate of soda and 125g of the sugar, then pour it into the egg mixture, mixing until just combined. Stir in a quarter of the apples and the chocolate. Pour into the muffin cases and bake for 20 mins, until firm.
- In the meantime, in a small saucepan, cover the remaining apples with water and bring to the boil. Simmer for 2 mins, then sprinkle in the sugar, stewing, whilst stirring occasionally, for 15 mins. Allow to cool.
Once the muffins have cooled, scoop a small dip of sponge from the tops, then crumble the tops into the apple mixture, but do not stir. Spoon the apple mixture between the muffins and then squeeze a couple of blackberries or raspberries between your finger and thumb to make them gooey and dot onto the cakes.
Serve and enjoy!