Sweet, juicy and crumbly
Ingredients
Crumble Topping
- 30 g wholewheat flour
- 30 g oats
- 30 g pecans or other seeds, chopped
- 30 g brown sugar
- ½ tsp mixed spice
- 50 g melted butter
Muffins
- 45 ml maple syrup
- 2 tsp vanilla
- 100 m buttermilk
- 2 medium eggs
- 70 g plain flour
- 70 g wholewheat flour
- 70 g oats
- 1 tsp baking powder
- 100 g butter melted
- 100 g brown sugar
- 75 g apple grated
- 75 g blackberries sliced in half
- ½ tsp mixed spice
Instructions
- Yields: 12 muffins
Crumble Topping
- Melt the butter, chop the pecans and combine all the dry ingredients and nuts in a bowl.
- Pour in the melted butter and stir really well until all combined to form a buttery crumb. Set aside until needed.
Muffins
- Preheat the oven to 180℃ fan, 200℃, gas 6. Line the muffin tin with muffin cases or grease with some oil.
- In a large mixing bowl combine the oats, plain flour, wholemeal flour, brown sugar, baking powder and mixed spice and stir to combine.
- Combine the wet ingredients in a jug – measure in the buttermilk, splash in the vanilla, drizzle maple syrup and melted butter, and whisk until all combined.
- Crack in the eggs and stir to combine.
- Grate 1 apple leaving the skin on, slice the washed blackberries in half lengthways and add them to the batter.
- Using 2 spoons, pour 1 heaped tablespoon into each muffin case until ¾ full, add any remaining mixture into each case and top with the spiced crumble mix.
- Bake for 20 – 22 minutes. Serve warm for a break with a cuppa or breakfast on the go.
- Note: The pecan nuts can be omitted from this recipe or substituted with seeds.
Notes
NOTE: The pecan nuts can be omitted from this recipe or substituted with seeds.
