Sift the flour, baking powder and spices together into a mixing bowl then add the Splenda granulated and make a well in the centre.
Mix the egg and milk together then pour into the well with the oil. Add the apples and sultanas and mix all together quickly until just combined.
Arrange 12 paper muffin cases in a deep muffin tray and divide the mixture equally between them.
Put the toffees in a strong plastic bag and break into small pieces with a rolling pin. Sprinkle the toffee pieces over the muffins and bake in a pre-set hot oven at 200C/400F, for 15 minutes until firm in the middle.
Remove to a wire rack and serve while still warm.
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