Servings

12

Cook

20 min

It’s apple season and time to bake with apples, which I love. Apples and cinnamon in particular are such a comforting combination on a cold autumn or winters day. I call it the cosy season so these fit right in and the addition of oats make them almost healthy.

Apple & Blackberry Crumble Muffins

INGREDIENTS
For the Crumble Topping

25g plain flour

70g oats, finely ground

¼ tsp cinnamon

35g cold butter, cubed

25g soft light brown sugar

For the Muffins

200g plain flour

80g oats, finely ground

1 tbsp baking powder

½ tsp ground cinnamon

Pinch of salt

115g soft light brown sugar

250g Bramley apple, about 1 medium apple

2 eggs

250ml milk

90ml vegetable oil

80g frozen blackberries, halved

METHOD

Preheat the oven to 190C/170C fan. Line a 12-hole muffin tin with paper cases.

Make the crumble topping by placing the flour, oats, cinnamon and butter into a bowl. With your fingertips, rub the butter into the flour mixture until it resembles fine breadcrumbs. Stir in the sugar and set aside.

For the muffins, sift the flour, baking powder and cinnamon into a large bowl, and then stir in the sugar. Peel, core and grate the apple and stir into the flour mixture. Place the eggs, milk and oil into a jug and lightly beat together until amalgamated. Pour the egg mixture into the flour mixture, add the blackberries and stir gently until just combined. Do not over mix; it will result in a heavy muffin. Spoon the mixture into the muffin cases and sprinkle over the crumble topping.

Bake in the preheated oven for 20 minutes until well risen and a toothpick inserted into the centre comes out clean. If necessary, place under a hot grill for 2-3 minutes to brown and crisp up the crumble.

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