This recipe makes delicious muffins with a glorious soft, spongy centre. I add a sprinkle of icing sugar on top to add a nice finish to them. I'm having to make these every week because they just won't stay in the cupboard. They're that good!!
I've never had any luck with muffins, till I tried this recipe -- Success! I made three batches over three days, trying slight variations, and they all came out really well (and disappeared quickly!). A few points ...  you can get away with a lot less sugar (I found 100g total, or even less, works fine);  I experimented with using a mixture of bicarb of soda and baking powder, (my wife is worried about health issues related to baking powder) and I ended up using 1 tsp bicarb of soda to 1½ tsp baking powder (more bicarb than that and you can taste it);  instead of vanilla essence I used cinnamon, as other people have done, which I think goes better with apple (mixed spice would probably be nice too, but where I live I can't get it);  I also experimented with quantities -- in the original recipe I used a small egg, and when I increased everything by 50% and used a large egg that also worked well;  in response to RubyRed, I used ordinary eating apples from the garden, peeled, cut into small chunks, and they almost melt away, it works really well;  with my first batch I turned the muffins out of their tin straight away and cooled them on a rack, and they went crispy on the outside, not muffin-y at all -- next batch I left them in the tins to cool, and they were much better, soft and really tear-apart-able; and  you can use the mixture as cake mix -- I poured the mixture into a 30cm x 10cm loaf tin and baked it for 30 minutes and it made a very nice tea cake. - 03 Dec 2012
What apples are the best to use? Do I need to use cooking apples? - 19 Apr 2012
Fab, added spice and a handfulof sultanas. Great for lunch box - 26 Sep 2011