Blackberry and Apple Muffins with Pecan Crumble

• 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.