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Apple & Blueberry Crumble Muffins

Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 12

2 Granny Smith apples
1 cup wholemeal self-raising flour
1 cup plain self-raising flour
2 teaspoons ground cinnamon
3/4 cup light brown sugar
1/2 cup (125ml) olive oil
1/2 cup Greek yogurt
1/3 cup milk
2 extra-large eggs, lightly beaten
1 teaspoon vanilla extract
1/2 cup fresh blueberries

Crumble topping
1/2 cup plain flour
1/4 cup light brown sugar
1 teaspoon ground cinnamon
60g unsalted butter, softened and diced
1/4 cup rolled oats

Preheat oven to 200°C (180°C fan-forced) and line a 12-hole standard muffin pan with paper cases.
To prepare apples, grate ½ cup of apple and finely dice ½ cup apple, both with skin on.
For the crumble, mix flour, sugar and cinnamon together. Add butter and rub together until mixture is well combined and starts clumping. Add oats and mix until well combined. Set aside until required.
For the muffins, add flours, cinnamon and sugar together in a medium mixing bowl, stirring to combine.
In a large jug add oil, yogurt, milk, eggs and vanilla, whisking to combine. Pour over the flour mixture, adding prepared apple and blueberries, stirring mixture until just combined.Evenly divide mixture between paper cases and sprinkle over crumble mixture. Place muffin pan in preheated oven for 25 minutes or until a skewer comes out clean.