It’s funny that I have become somewhat known for my baking – certainly for the quantity, if not the quality – since I used to be a bake-a-phobic in the not-too-distant past. Looking back I actually wonder if it isn’t this particular recipe (or at least the first incarnation of it I found many years ago) which kick started my baking career. These days there’s not too many days which go by without me bringing a batch of muffins or choc chip cookies or some other baked goodies to the office or sending some to Big Jay’s office after packing some for the kidlets to take to school for recess.
Of course the aforementioned kidlets would much rather take an LCM bar or a packet of broken glass for recess than anything their mother lovingly bakes for them… but that’s another story and best left for the psychiatrist’s office.
Today I am going to share a new variation on my versatile “Anything Goes” Muffin, a muffin I’m calling:
Apple Crumble Muffin (patent pending, all rights reserved)
1/2 cup olive oil (or sunflower oil/rice bran oil/any oil you like that’s not very strong in flavour)
1 cup light sour cream (or not light sour cream/Greek youghurt/other youghurt/buttermilk/vanilla custard/something wet and thick)
1/2 cup maple syrup (don’t substitute with maple flavoured syrup because that’s just wrong and possibly against the Geneva Convention)
1 apples (any type), peeled, cored, diced small
1 3/4 cups self raising flour
1/2 cup sugar, white or raw
1-2 teaspoons ground cinnamon
2 Tablespoons brown sugar
2 Tablespoons rolled oats
1-2 Tablespoons pecans, chopped (or walnuts/almonds/macadamias and/or coconut – whatever rocks your boat)
1) Pre-heat oven to 190C. If your oven runs hot you may need to reduce to 180C.
2) Prepare crumble mixture: in a small bowl mix brown sugar, oats and nuts.
3) Place paper muffin cases in a regular sized muffin tin (12 muffins). I like to spray lightly with spray oil to ensure no nasty sticking occurs.
4) Whisk first FOUR ingredients in a large bowl with a fork until well combined and smooth.
5) Add chopped apple and stir through.
6) Sift flour, sugar and cinnamon onto the wet mixture and stir through until just combined.
7) Divide mixture into the muffin cases (I like to use an old fashioned ice cream scoop to ensure even distribution).
8) Sprinkle the crumble mixture evenly all over the top of each muffin and gently press into the batter with the spoon or fingers – gently, don’t sink the mixture into the batter.
9) Bake for 20 minutes. Check the muffins. They need to have risen and be firm on top. You want the crumble topping to be a little caramalised and the brown sugar to be melting. If that’s not happening you want to leave in the oven for another five minutes or turn on your grill and carefully grill the top of the muffins for a couple of minutes to achieve a nice result. I’m a little anal about the crumble looking nice on top (note to self: probably shouldn’t be using the word anal in a recipe).
If you love the Apple-y, Cinnamon-y, Nutty, Oat-y goodness of an Apple Crumble you will love these. And by using oats you can kid yourself, like I do, that you are doing something good for your heart health and cholesterol levels. No, don’t thank me.