Apple Crisp Breakfast Muffins
Equipment
- Muffin Tin (6 holes)
Ingredients
For The Muffins
- 2 large Cooking Apples
- 250 g Plain Flour
- 50 g Soft Dark Brown Sugar
- 1 Pinch Salt
- ½ tsp Ground Ginger (Heaped)
- ½ tsp Ground Cinnamon (Heaped)
- 2 tsp Baking Powder
- 1 Large Egg (Beaten)
- 100 g Butter (Unsalted, Cut In To Cubes)
- 200 ml Milk (Semi-Skimmed)
Topping
- 1 tbsp Plain Flour (Heaped)
- 1 tbsp Jumbo Oats (Heaped)
- 1 tbsp Soft Dark Brown Sugar (Heaped)
- 50 g Unsalted Butter
- ½ tsp Ground Cinnamon
- 50 g Pecans (Chopped)
Instructions
To Make The Muffins
- Pre-heat the oven to 180c
- Peel and cut both of the apples in to small pieces. Set aside.
- Mix the flour, sugar, baking powder, salt, cinnamon and ginger together.
- Mix in the butter to create a crumble
- Add the beaten egg and mix in together
- Add the milk and mix in together
- Fold the chopped apple in gently so as not to crush the apple pieces
- Grease a large muffin tin/mold and spoon the mixture in to the tin dividing equally
To Make The Topping
- Crumble together the flour, oats, sugar, butter and cinnamon and then mix in the chopped pecans
- Sprinkle the topping over the top of each filled muffin case
- Bake in the oven for approx thirty mins or until a knife comes out clean
- Wait ten mins before removing the muffins from the tin