Here’s another recipe I’ve been meaning to try from my Great British Bake Off Everyday recipe book. It’s a simple, quickish recipe with tasty results!
What you need:
For the topping
50g porridge oats
50g Demerara or caster sugar
50g plain flour
50g unsalted butter, at room temperature
For the muffin base
250g plain flour
25g porridge oats
175g caster sugar
2 tsp baking powder
Grated zest of 1 medium lemon
150g unsalted butter, diced
2 medium eggs, at room temperature
100ml milk, at room temperature
1 large eating apple, cored & cut into small pieces
What you do:
You’ll need 1 muffin tray lined with paper cases
> Heat your oven to 190°c
> Make the crumble topping first by putting the oats, sugar and flour in mixing bowl. Cut the butter into pieces and rub into the mixture to make rough crumbs. Put aside till later.
> Make the muffin base by putting the flour, oats, sugar, baking powder and lemon zest (I used some lemon juice as I forgot to buy a lemon) into a mixing bowl and mix with wooden spoon.
> Gently melt the butter in a pan or microwave and leave to cool.
> Beat the eggs and milk in a small bowl. Then add this and the melted butter to the muffin mixture and stir gently until combined. It doesn’t need to be beaten.
> Spoon the mixture into the paper cases. Then top with the chopped apple and gently press the apple into the mixture. The apple should remain visible. It might look like you have lots of apple left over, but do use it all, because the apple sort of evaporates into the muffin mixture when baked.
> Cover the apple with the crumble mix.
> Bake for approx 30-35 minutes until golden and just firm when pressed.
Cool on a wire tray before serving.
Until next time…Happy Baking! 🙂