Wednesday, July 23, 2014

Blueberry Or Apple Crumble Muffins

Crumble Muffins

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

For Apple 
  • 1 teaspoon of cinnamon
For Blueberry
  •   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

  1.  Preheat the oven to 190˚C. Line a muffin/cupcake tray with paper cases.
  2. Measure the oil and yoghurt  in a jug and then stir through the lemon zest and set aside. 
  3. To make the crumble mix add the flour, butter, sugar cinnamon in a bowl rub with fingers until crumb like in texture.
  4.  In a mixer, beat the eggs with the sugar until light and fluffy, you can do by hand if you prefer.
  5. Add in the oil,yoghurt  and lemon zest and whisk until combined.
  6.  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. 
  7.  Spoon the mixture into the paper cases, top with the remaining apple and cover with the crumble topping.
  8.  Place in the oven on the middle wrack to cook for 20 minutes until brown on top. 
  9.  Remove from the oven and place on a wire wrack to cool.