Friday, 4 October 2013

Apple, Sultana and Cinnamon Crumble Muffins

Ok ... forgive me, it's been a while, I know !! Been hectic, but I know that's not a good enough excuse .... will post some pics and recipes from Cake and Bake Show at Earls Court soon ....

The nights are drawing in, leaves are falling, and I wanted to make something Autumnal and comforting.
I'd been asked to help at NSPCC/CHILDLINE with their Stop for Tea campaign and went for a photo shoot with a big teapot at the Spar in Walthamstow Village. Their wonderful array of cakes and biscuits inspired me to come up with this recipe to go with the campaign.


For the muffin mix                                      

175g caster sugar                                                        

200g chopped eating apples                                      

50g sultanas                                                                       

2tbsp sunflower oil                                                     

1 egg                                                                              

1 tsp vanilla extract

1 tsp ground cinnamon                                               

125ml greek yoghurt

200g plain flour

1 tsp baking powder

1 tsp bicarbonate of soda

For the crumble topping

50g light muscovado sugar
50g plain flour
25g porridge oats
1 tsp ground cinnamon
50g butter


Preheat oven to 200 o C / 180 o C fan and Line a muffin tray with paper cases


1 Stir the sugar and apple together and set aside while you make the crumble topping.

    Mix together the muscovado sugar with the flour, oats and cinnamon, then rub in the    

    butter until clumpy with your fingertips.
     2 Stir the oil and egg, vanilla and yoghurt into the apple mix. Now add the flour, baking

    powder and bicarbonate of soda and stir well.

    Quickly spoon into the cases.
  3 Scatter each with a thick layer of the crumble mixture.

    Bake for 15 - 18 minutes until golden and they spring back when lightly pressed on top.

    Cool on a wire rack.