Blackberry and apple muffins

Blackberry and apple crumble muffins

  • Makes 12 muffins
  • Takes 25 minutes to make, 20-25 minutes to cook
  • Easy
Autumnal apples and blackberries go into this muffin recipe with a crumble topping making them the best of both dessert worlds.

Nutritional info per serving

Per muffin

  • Calories263kcals
  • Fat9.6g (5.6g saturated)
  • Protein16g
  • Carbohydrates42.7g (21.7g sugars)
  • Salt0.5g
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INGREDIENTS

  • 300g plain flour, plus a little extra for dusting
  • 1 tbsp baking powder
  • Pinch of salt
  • 190g caster sugar
  • 210ml milk
  • 1 large free-range egg, beaten
  • 100g butter, melted
  • Finely grated zest of 1 large lemon
  • 250g (1 large) Bramley apple
  • 150g blackberries

For the crumble topping

  • 15g butter, at room temperature
  • 25g plain flour
  • 15g demerara sugar

METHOD

  1. Preheat the oven to 200ºC/fan180ºC/gas 6 and line a 12-hole muffin tray with paper muffin cases.
  2. First, make the crumble topping. Rub the butter into the flour until it resembles fine breadcrumbs. Stir in the sugar and work the mixture with your fingers until it forms nuggets.
  3. For the muffins, sift the flour, baking powder and salt into a mixing bowl and stir in the sugar. In another smaller bowl, beat the milk with the egg, melted butter and lemon zest.
  4. Peel, quarter and core the apple, and cut into blackberry-size pieces.
  5. Stir the wet mixture into the flour and sugar mixture until combined. (It’s fine if it’s still a bit lumpy.) Stir in the apple and blackberries.
  6. Spoon the mixture evenly into the paper cases and sprinkle over the crumble topping. Bake for 20-25 minutes until risen and golden. Cool for 5 minutes, then serve warm.
  • A few chopped nuts make a nice addition to the crumble topping in this muffin recipe. Use about 25g coarsely chopped pecans or walnuts.
  • To freeze: open-freeze the cooled, cooked muffins, then freeze in a freezer bag for up to 3 months

From September 2010

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