Fudge, Apple & Pecan Muffins

Look! I'm here! Writing a recipe post within a respectable space of time since my cop-out post last week! How can this be?! Maybe I've taken time out of my busy working life in order to write to you, dear reader.
...or I'm still unemployed and even more bored than ever because everyone I know has gone back to university or started a new job or flown all the way to the other side of the planet.
Yep, baking is my only friend.
I made these muffins in a crazy "I NEED TO BAKE" whirlwind, in which I decided I would use whatever was in the house to whip something up. And then I went to the shop because I decided on this recipe and there were no fudge pieces just lying around the house.
Weird, I know.

Ingredients:

- 2 free range eggs, lightly beaten

- 80g caster sugar

- 240ml milk

- 100g butter

- 300g plain flour

- 2 tsp baking powder

- half a tsp salt

- half a tsp cinnamon

- 2 eating apples

- 100g of shop-bought fudge pieces

- 100g of pecans, plus extra for decoration

- Preheat the oven to 190C/380F/Gas 5 and line a 12-hole muffin tin with paper cases.

- Melt the butter in a saucepan.

- Mix the eggs, sugar, melted butter and milk.

- Sift in the flour, baking powder, salt and cinnamon. Fold into the mixture.

- Peel, core and chop the apples into small chunks.

- Chop the pecans into rough-size chunks. Leave 12 unchopped for later.

- Add the pecans, apple and a handful of the fudge pieces to the muffin mixture and stir in.

- Fill each muffin case a third full with the mixture.

- Take the remaining fudge pieces and sprinkle a few on top of each of the third-filled cases.

 - With the leftover mixture, fill each case to two-thirds full. Top each uncooked muffin with one of your leftover pecans.
- Bake for 30-35 mins until well-risen and golden. Transfer to a wire rack.

One of my favourite things that I've concocted and suitably autumnal for my first September recipe. Bake them, they'll make you happy inside.