I love having a supply of muffins in the house, they are so handy for when guests call in. Last week when the weather wasn't as hot as it is now I made up a batch of these crumble muffins in Blueberry and Apple varieties.
Apple /Blueberry Crumble Muffins
To Makes 12 Muffins
- 75ml of Sunflower oil
- 200ml of natural low fat yoghurt
- Zest of 1 lemon
- 2 large free range eggs
- 150g of caster sugar
- 250g of self raising flour
- 1 teaspoon of cinnamon
- 250g of peeled and diced cooking apple (Approx 1 large cooking apple) or try my slowcooker Apple sauce.
- 250g of Blueberries
For the crumble topping:
- 75g of vanilla sugar (or substitute with caster sugar)
- 75g of plain flour
- 75g of butter
The How to bit
- Preheat the oven to 190˚C. Line a muffin/cupcake tray with paper cases.
- Measure the oil and yoghurt in a jug and then stir through the lemon zest and set aside.
- To make the crumble mix add the flour, butter, sugar cinnamon in a bowl rub with fingers until crumb like in texture.
- In a mixer, beat the eggs with the sugar until light and fluffy, you can do by hand if you prefer.
- Add in the oil,yoghurt and lemon zest and whisk until combined.
- Gently fold in the flour and cinnamon until just combined. Fold through 3/4 of the apple or the blueberries until combined. Be sure not to over mix the batter.
- Spoon the mixture into the paper cases, top with the remaining apple and cover with the crumble topping.
- Place in the oven on the middle wrack to cook for 20 minutes until brown on top.
- Remove from the oven and place on a wire wrack to cool.
PRINTABLE RECIPE HERE