1

Pre-heat oven to 180°C and grease a 12 cup muffin tray.

2

Combine sugar, eggs and maple syrup in a medium bowl and whisk until thick and smooth.

3

Sift flours and cinnamon together in a large bowl and add chopped macadamia nuts.

4

Add bicarbonate of soda to buttermilk, stir until dissolved, then add buttermilk immediately to flour mixture, along with sugar-and-egg mixture and chopped apple. Fold in gently until just combined.

5

Spoon mixture into muffin tray, place in preheated oven and bake for 20-25 minutes or until a cake tester withdraws clean. Stand muffins in muffin pan for 5 minutes then transfer to a wire rack to cool.

For topping:

1

Place butter and brown sugar in a small saucepan and heat gently until melted.

2

Add apple wedges and cook until soft and syrup is thick and smooth.

3

Add chopped macadamia nuts and stir to coat in syrup.

4

Spoon apple and macadamia topping over each cooled muffin and serve with crème fraiche or mascarpone.