After my plea for help on Thursday and reading your comments on Friday, I went and fetched a hammer. And then to the amusement of Doug and his sister I placed the extra firm toffee nut balls into a plastic bag, then onto a chopping board and finally onto the floor where I hit them with said hammer until they were broken up into tiny pieces.

And then I needed to find ways to use these many crunchy walnut toffee bits. It was Sara’s suggestion that I started with although I was very close to making the cookies Michelle suggested – and I may still do so as there are quite a few shards left! These are very very good, soft and moist inside because of the apple and the melted toffee bits are a nice surprise, especially when you were worried you would never find a use for them

Borrowed from James Martin:

Ingredients

• 2 eggs
• 80g caster sugar
• 240ml milk
• 100g butter
• 200g plain flour
• 2 tsp baking powder
• 1/2 tsp salt
• pinch of cinnamon
• 2 apples (the eating kind)
• 100g toffee and walnut shards you made by accident, or if you don’t have that problem, 100g normal toffee

Preheat the oven to 190 degrees/Gas Mark 5. Lightly beat the two eggs and melt the butter. Add them together along with the sugar and the milk.

Sift the flour, baking powder, salt and cinnamon into the bowl and stir well to combine. Peel and finely chop your apples and add them to the bowl. Then half fill 12 muffin cases with the batter mixture, then sprinkle some of the toffee shards and cover with the remaining filling.

Bake for 35 minutes until well risen and golden. Transfer to a wire rack to cool and then scoff merrily.

Find this recipe on SpringPad: http://sprng.me/9me9s