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Apple and blackberry crumble muffins

  • Makes 8

  • Preparation time:

  • Cooking time:

Ingredients

225 g plain flour
165 g sugar
½ teaspoon salt
2 teaspoons baking powder
80 ml milk
80 ml vegetable oil
1 egg
1 large granny smith apple
115 g blackberries

CRUMBLE

75 g plain flour
60 g butter, chilled and cut into 1 cm dice
2 tablespoons caster or brown sugar
2 tablespoons slivered almonds, roughly chopped

Method

Preheat the oven to 180°C. Line eight 125 ml holes of a muffin tin with paper liners or use disposable baking cups.

For the crumble, place the flour in a small bowl. Add the butter and rub it in, using your fingertips, until the mixture resembles breadcrumbs. Stir through the sugar and almonds.

For the muffin mix, combine the flour, sugar, salt and baking powder in a large bowl.

In a small bowl or jug, whisk the milk, oil and egg until smooth.

Peel and core the apple. Cut half into 1 cm dice and grate the remainder.

Add the milk mixture to the dry ingredients with the grated apple, apple dice and blackberries. Mix until just combined. Spoon into the prepared muffin tin or disposable baking cups, sprinkle with the crumble and bake for 25 minutes or until cooked when tested with a skewer.

This is an edited extract from Cooked: Food for Friends published by Hardie Grant $24.99 available in stores nationally.

Notes