I adapted this muffin recipe to make a fun, crumbly topping on a healthy oat and apple filled cake. This means you can enjoy it as a guilt free breakfast if you are on the go, or if you simply fancy something a little different in the morning.
Apple Crumble Breakfast Muffins
10oz plain flour
10oz porridge oats
3 tbsp baking powder
8oz light brown soft sugar
3tsp mixed spice or cinnamon
20fl oz milk
8fl oz sunflower oil
For crumble topping:
5oz plain flour
2oz cold butter, cubed
2oz light brown soft sugar
Pre-heat the oven to 200°C/400°F/Gas Mark 6.
Grease muffin tray or line with cases.
Sift plain flour into a large bowl with baking powder. Add porridge oats, mixed spice and sugar and stir well.
Grate the apples. Add them to the dry food mixture and stir in.
In a separate bowl whisk together the milk, sunflower oil and eggs. Pour into the dry food mixture and mix together. Don’t worry if lumps of flour remain, this is what makes muffins work so well.
Fill the muffin cases two thirds of the way with the mixture.
Make the crumble topping by sifting the plain flour into a bowl. Add the cold, cubed butter and rub with fingertips to make a breadcrumb-like mixture. Add the sugar and continue to rub together with fingertips.
Sprinkle the crumble topping on top of the muffins…
Er… you need to be a lot more generous than that!
Bake in oven for approximately 20-25 minutes. You may want to cover with foil for the last 5-10 minutes at the end of baking to ensure the centres are baked through without the crumble topping getting burnt.
The muffins can be stored in an airtight container and can be warmed up by heating in the oven for 5 minutes at 150°C/300°F/Gas Mark 2.