The new baker: apple muffins with a rum-caramel glaze In a large bowl, mix together the flour, baking powder, bicarb, spices and salt. In another bowl cream the two sugars and the butter. Add the eggs, one at a time, with the vanilla. Combine the dry ingredients with the wet. Peel, core, and chop the apples into 1cm (½in) cubes. Coarsely chop the nuts and fold into the batter with the apples, ginger, cranberries and brandy. Spoon into the paper cases and bake for 25 minutes until a skewer comes out clean. Transfer to a wire rack to cool. Meanwhile, place the sugar for the glaze in a pan. Add 150ml (5fl oz) water and dissolve over a medium heat then turn up the temperature and let the sugar caramelise - 10 to 15 minutes. Don't be tempted to stir or swirl the pan too often. Take off the heat and pour in the cream then the rum and vanilla. Stir to melt any sugar, then set aside to cool. Glaze the muffins by brushing, drizzling or dipping.