3 small apples such as Cox's or Worcester Pearmain (about 300g), peeled, cored and diced
50g pecans, roughly chopped
100g soft toffees, chopped
Heat the oven to 200C/fan 180C/gas 6 and line a 12-hole muffin tin with paper cases. Mix the butter, eggs, milk and soured cream together then stir quickly into the dry ingredients with the apples, pecans and toffee (don’t overmix - it should be a bit lumpy).
Divide between the cases and bake for 25 minutes until risen and golden and cooked through.