Brunches Recipes - Apple and Berry Crumble Muffins

Ingredients

• 155 g (1 1/4 cups) self-raising flour

• 150 g (1 cup) whole meal self-raising flour

• 1/4 teaspoon ground cinnamon

• pinch of ground cloves

• 115 g (1/2 cup) soft brown sugar

• 185 ml (3/4 cup) milk

• 2 eggs

• 125 g (4 1/2 oz) unsalted butter, melted and cooled

• 2 Granny Smith apples, peeled, cored and grated

• 155 g (1 cup) blueberries

 Crumble

• 5 tablespoons plain (all-purpose) flour

• 55 g (1/4 cup) demerara sugar

• 35 g (1/3 cup) rolled oats

• 40 g (1 1/2 oz) unsalted butter, chopped

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Method:

1. Preheat the oven to 190°C (375°F/ Gas 5). Line twelve 125 ml (1/2 cup) muffin holes with muffin papers. Sift the flours, cinnamon and cloves into a large bowl, add the husks and stir in the sugar. Make a well in the centre.

2. Put the milk, eggs and butter in a jug, whisk and pour into the well. Fold gently until just combined the batter should be lumpy. Gently fold in the fruit, then spoon the mixture into the muffin holes.

3. To make the crumble: put the flour, sugar and oats in a bowl. Rub the butter in with your fingertips until most of the lumps are gone.

4. Sprinkle 2 teaspoons of the crumble over each muffin. Bake for 25 minutes, or until golden. Cool in the tin for 5 minutes, then transfer to a wire rack.