Serves: 10–12
Prep & Cook Time: 35 minutes

Ingredients

Muffins

• 200g self-raising flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 100g caster sugar
• 2 eggs
• 120ml milk
• 80ml vegetable oil (or 80g melted butter)
• 1 apple, peeled, cored and diced
• 100g blackcurrants (fresh or frozen)

Crumble Topping

• 50g rolled oats
• 30g butter
• 2 tbsp soft brown sugar
• ½ tsp ground cinnamon

Method

1. Preheat the oven to 200°C (180°C fan). Line a 12-hole muffin tin with paper cases.
2. In a large bowl, combine the self-raising flour, baking powder, ground cinnamon and caster sugar.
3. In a separate bowl or jug, whisk together the eggs, milk and vegetable oil (or melted butter).
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
5. Fold in the diced apple and blackcurrants.
6. Divide the mixture evenly between the muffin cases, filling each about three-quarters full.
7. To make the crumble topping, rub the butter into the oats, brown sugar and ground cinnamon with your fingertips until the mixture resembles coarse crumbs. Sprinkle evenly over each muffin.
8. Bake at 200°C (180°C fan) for 5 minutes, then reduce the oven temperature to 180°C (160°C fan)  and bake for a further 18–20 minutes, or until the muffins are risen and golden.
9. Leave to cool in the tin for 5 minutes before transferring to a wire rack. Enjoy warm or pack into lunchboxes as a seasonal snack.

YOU MAY ALSO ENJOY