Blackberry and Apple ‘Crumble’ Muffins
Makes 12
One of my favourite puddings is apple and blackberry crumble. Sweet and a little tart all at the same time, and just a bowl of comfort.
Here is a muffin version which is simple to make and can be eaten for a naughty breakfast, taken as part of a packed lunch, or enjoyed with a cup of tea for the obligatory tea and cake.
These are best eaten on the day, but will be perfectly edible for a few days (if they last that long). I zapped them for 20 seconds in the microwave after the first day but they could also be frozen.
Remember that when making muffins you do the minimum amount of mixing. The batter should only just be combined and will be lumpy – that’s good! It makes for a light muffin.
- Ingredients:
- For the muffins:
- 1 egg, beaten
- 60ml oil
- 120ml milk
- 200g plain flour
- 100g caster sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 eating apples, peeled and cored then cut in to a medium dice
- 120g blackberries
- For the crumble topping:
- 25g cold butter, cubed
- 25g sugar
- 50g oats
- 1/2 tsp ground cinnamon
Step 1: In a jug, mix together the milk, oil and egg.
Step 2: Lightly combine the apple, blackberries, flour, sugar, salt, cinnamon and baking powder in a bowl.
Step 3: Add the liquid to the dry mix and gently fold into each other. Do not over mix it.
Step 4: Fill a muffin tray with 12 cases. Put a tablespoon of mixture into each case. Then divide any remaining mixture equally between the cases.
Step 5: Use your fingers to rub the crumble topping ingredients together in a bowl.
Step 6: Sprinkle over the top of each muffin.
Step 7: Bake in a preheated oven (200c) for 20-25 minutes (mine were ready at 22 minutes).
Step 8: Leave in the tray for 10 minutes and then transfer to a wire rack to cool.
