Apple Muffins With Warm Vanilla Sauce - cooking recipe

Ingredients

3 None apples, peeled, cored, cut into 8 and scored several times with a knife
2 tbsp lemon juice
150 g butter, softened
150 g + 2 tbsp caster sugar
4 None eggs + 2 egg yolks
200 g plain flour
1/2 tsp baking powder
1-2 tbsp Calvados, according to taste
125 ml semi-skimmed milk
125 ml whipping cream
1 None vanilla pod, halved lengthways, seeds scraped out
None None Ground cinnamon and icing sugar, for sprinkling

Preparation

Preheat the oven to 350\u00b0F. Line a 6-cup muffin pan with paper liners. Sprinkle the apples with the lemon juice and set aside. Beat the butter and 3/4 granulated sugar with an electric mixer until light and fluffy. Beat in 3 eggs, one at a time. Sift together the flour and baking powder and beat into the egg mixture, alternating with the brandy in 3 additions, until incorporated.
Spoon the batter into the paper liners and top each with 3 apple pieces, pressing down lightly. Bake for 25-30 mins until a toothpick inserted in the center comes out clean.
About 10 mins before the end of baking time, place the milk and cream in a saucepan. Scrape in the vanilla seeds, add the vanilla bean and bring to a boil. Remove from the heat; remove the vanilla bean and save for another use.
In a metal bowl, whisk together the remaining egg and egg yolks. Gradually whisk in the remaining 1/4 cup granulated sugar. Place over a saucepan of simmering water and gradually beat in the vanilla mixture. Cook, stirring, until smooth and thickened. Remove from the heat; cover to keep warm.
Remove the muffins from the oven. Cool on a wire rack. Sprinkle with the cinnamon and confectioners' sugar and serve with the vanilla sauce.