Caramel Apple Muffins

• 1 stick Unsalted Butter, Melted And Slightly Cooled
• 1/4 cups Vegetable/sunflower Oil
• 1/2 cups Buttermilk
• 1 teaspoon Vanilla Extract
• 2 Large Eggs, Lightly Beaten
• 2-1/2 cups All-purpose Flour
• 1 cup Light Brown Sugar
• 2-1/2 teaspoons Baking Powder
• 1/4 teaspoons Baking Soda
• 2 cups Chopped And Peeled Apple (I Used Granny Smith)
• 1/3 cups Caramel Sauce/syrup (I Used Hershey's)

1. Preheat the oven to 190 C/375 F and grease a 12-hole muffin tin (I use Wilton Bake Easy Spray).
2. Place the melted butter, oil, buttermilk, vanilla extract and beaten eggs into a medium sized bowl or jug and mix together until combined.
3. Place the flour, sugar, baking powder, baking soda and chopped apple into a large bowl and mix together just until everything is incorporated and the apples are covered in flour.
4. Pour the wet ingredients into the dry and stir until just combined. Do not be tempted to over mix. This will result in rubbery muffins.
5. Fill each muffin hole to level (this was a heaping 2 tablespoon size ice cream scoop for me).
6. Place muffins in the oven for 20-25 minutes until risen, golden and an inserted skewer into the centre comes out clean. Remove pan from oven and set on a rack. Leave to cool in the tin for at least 10 minutes before transferring to a wire rack.
7. Whilst the muffins are still warm, drizzle the caramel sauce/syrup over the top of the muffins so it will soak into them. Leave to cool completely on the wire rack before storing in an airtight container.
8. Muffins will keep for 2-3 days at room temperature.

butter, ubc, buttermilk, vanilla, eggs, allpurpose, light brown sugar, baking powder, ubc, apple, caramel saucesyrup

Taken from tastykitchen.com/recipes/breads/caramel-apple-muffins-2/ (may not work)