This recipe is best with
Recipe Ingredient
- 250g self-raising flour
- 1/2 tsp bicarbonate of soda
- A pinch of salt
- 1/2 tsp ground cinnamon
- 1/2 tsp mixed spice
- 1/2 tsp nutmeg powder
- 100g soft brown sugar
- 1 Granny Smith apple - peeled, cored and diced
- 50g sunflower seeds
- 1 egg - lightly beaten
- 60g butter - melted
- 150g plain yoghurt
- 100ml milk
- Crumble topping - (A):
- 3 tbsp slivered almonds
- 3 tbsp chopped walnuts
- 2 tbsp sugar
- 3 tbsp plain flour
- 25g cold butter - diced
Instructions
- Preheat oven to 210 °C. Grease a 12-hole muffin pan with corn oil or melted butter.
- Sift flour, baking powder and spices into a large bowl. Stir in sugar and salt. In a small bowl combine melted butter, yoghurt, milk and egg. Add combined mixture all at once to flour and stir gently with a fork until all ingredients are just moistened. Add apples and sunflower seeds. (do not over mix the batter.)
- Spoon batter evenly into each muffin hole filling slightly more than two-thirds full. Sprinkle with crumble topping.
- Bake in preheated oven for 20 minutes or until golden brown. Loosen with a palette knife and remove muffins out onto a wire rack to cool.
- To make Crumble Topping: Combine all the ingredients (a) together in a small bowl. Rub in diced butter with your finger tips and mix well until mixture turns crumbly.
