Apples + Muffins = Apple Crumble Muffins!
We are inundated with APPLES!
There are so many trees bowing with fruit so we’ve been looking for alternatives to the same old apple pie and apple crumble.
We had a look on Pinterest and found a recipe for Apple Crumble Muffins which we adapted slightly. Perfect for lunch boxes and a rather good half term activity too!
So to make these “Magical Marsden’s Apple Crumble Muffins” (what a mouthful. literally) you will need:
16oz plain flour
3 teaspoons of baking powder
1/2 teaspoon of salt
2 heaped teaspoons of cinnamon (YUM)
1 egg (As well as doing our bit for chicken lib we like to use free range as the yolk is thicker so better for binding!)
5 fluid ounces of plain (not flavoured!) yogurt or milk (we used yogurt when we made ours as we were feeling fancy that day)
3 fluid ounces of vegetable oil (crazy! Vegetable oil in a cake mix!)
2 medium apples, finely chopped and peeled
Preheat the oven to 200 C/ 400 F. Line a muffin or Yorkshire pud tin with paper liners. If you make proper muffin sized muffins then you will get about 10 from this recipe. Now, get all those dry ingredients sifted in to a large mixing bowl.
It’s going to get messy and sticky so the larger your bowl the better!
In a separate large bowl or jug stir together the wet stuff, so that’s the milk or yogurt, and the egg and oil. Pour this peculiar wet mixture into the dry ingredients and mix it all up until you are left with a gloopy sloppy mix (mmm sounds nice, but, the generally stickier the mix the better the muffin). Add the finely chopped apple and stir until the apple is distributed through the batter- try not to overdo the mixing.
Remember sticky = scrummy muffin.
Divide the sticky gloopy mixture in to the paper cases that you have popped in to the tins. Try and keep it even to save uneven cake tantrums, especially those doing this with little people. Then you need to make some crumble to sprinkle on top. Just rub the following ingredients together in a bowl (it is that easy):
3 tablespoons butter
3 tablespoons sugar (we used a mix of white and brown)
3 tablespoons plain flour
3 tablespoons oats (refined or jumbo, or whatever you have lying around- Definitely. Not. Ready Break!)
Bake for 20 - 25 minutes or until the fabulous Marsden’s muffins are a delicious golden brown colour on top and the muffins bounce back when lightly touched, not poked, thrown, tipped, pulled, or prodded. Remove the muffins from the tin and cool on a wire rack. And then eat.