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1
Heat oven to 200c/gas 6.
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2
Line a muffin tin with cases.
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3
In a small bowl, use your fingers to rub 50gs of the flour together with the butter to make fine crumbs.Stir through 1 tbsp sugar & the chopped pecans, then set aside.
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4
In a large bowl, sift together the remaining flour, baking powder, bicarbonate of soda & a pinch of salt, then stir in the sugar & cinanamon & set aside.
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5
Coarsely grate 2 of the apples, then beat together with the soured cream egg & 2 tbsp milk.
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6
Make a well in the dried ingredients & quickly fold through the wet ingredients, adding a extra tbsp of milk if really dry.
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7
Dont over mix or your muffins will be tough.It doesnt matter if there are lumps of flour.
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8
Spoon the mixture into the muffin cases- they should be about two-thirds full -then sprinle over the pecan topping.
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9
Thinly slice the final apple, the poke slices into the tops of the muffins.
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10
Bake for 20 mins or until risen, golden & a skewer inserted into the centre comes out clean.
