Humble apple crumble muffins

I’m calling these muffins, humble because they owe their existence to four sad, lonely red apples that didn’t get eaten last week. And when the time came to restock the fruit bowl with more luscious looking new apples, I didn’t have the heart to give them to the birds. It’s not their fault that the bananas were in favour this week, and in fairness to the bananas it’s usually them that end up in a cake because they didn’t look so pretty any more. But now I’ve got this recipe, I’ll be hoping there’s apples to use up more often!

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humble apple crumble muffins
320g plain flour
2 tsp baking powder
3/4 tsp salt
1/2 tsp cinnamon
1/2 tsp ginger
115g butter
180g caster sugar
1 tsp vanilla extract
2 large eggs at room temp
180 ml buttermilk ( or milk curdled with tsp lemon juice)
4 medium eating apples coarsely grated (or a mix of eating and cooking apples )
The crumble topping
70g plain flour
60g butter
100g soft brown sugar
1 tsp cinnamon
1/2 tsp ginger
Turn your oven to 180 C. Put your muffins cases in your muffin tin. In a bowl, mix together the flour, baking powder and spices.
Beat the butter till it turns paler and add the sugar and vanilla and beat for a further two minutes. Beat in your eggs one at a time. Slowly add the milk. It will look curdled but that’s ok. Gently mix the flour through and then fold the apples through. Spoon into your cases.
To make the crumble topping, rub the butter into the flour coarsely and mix the sugar and spices through. Sprinkle over the muffins and bake for 20-25 mins or until an inserted toothpick comes out clean. Eat warm on the day of baking!
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