Spiced Apple Muffins with Caramel Sauce

Ingredients

• 1 1/2 cups self-raising flour
• 1 teaspoon baking powder
• 3/4 teaspoon mixed spice
• 2/3 cup brown sugar
• 2 eggwhites
• 2/3 cup smooth apple sauce
• 30g reduced-fat dairy spread, melted
• 1/4 cup low-fat natural yoghurt
• 1 granny smith apple, peeled, cored, coarsely grated
• 2 tablespoons golden syrup
• 1 cup evaporated milk
• 1 teaspoon cornflour

Method

1. Preheat oven to 200°C. Grease a 6-hole, 3/4-cup capacity Texas muffin pan. Sift flour, baking powder and mixed spice into a large bowl. Add 1/3 cup sugar. Mix well.
2. Combine eggwhites, apple sauce, melted spread, yoghurt and apple in a bowl. Stir into dry ingredients until just combined.
3. Spoon batter into muffin holes until two-thirds full. Bake for 20 to 22 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for minutes before turning cakes onto a wire rack.
4. Meanwhile, combine golden syrup, milk and remaining 1/3 cup sugar in a saucepan over medium heat. Cook, stirring, for 2 to 3 minutes or until sugar has dissolved. Cook for 5 minutes. Remove from heat. Combine cornflour with 2 teaspoons cold water. Stir into sauce. Return sauce to low heat. Cook, stirring, for 3 minutes or until sauce boils and thickens slightly.
5. Place warm cakes on plates. Drizzle with warm sauce and serve.