The Cookbook Challenge Week 15 - Muffins

This weeks theme for The Cookbook Challenge is muffins.  I like muffins though only the sweet variety, I never quite got savoury muffins, maybe that's because I have never eaten a good one yet?  Anyway I do find them a little uninspiring and particularly unphotogenic though they are always quick to whip up and cook, usually only requiring some stirring in a bowl so no messy appliances to wash up either which is a good thing.

So trying to find a really good recipe was a challenge for me, no boring old banana, I had a few options & nearly settled on Bill Granger's Pumpkin muffins but in the end these apple & berry muffins won out.  Who doesn't love anything with a crumble topping?  The muffins themselves were very moist as they were jam packed with fruit so the nice crumble was a great contrast on top.  A really good muffin recipe & one I would definitely make again.

Apple and Berry Crumble Muffins - From Marie Claire Breakfast

155g (1 1/4 cups) self-raising flour
150g (1 cup) wholemeal self-raising flour
1/4 tspn ground cinnamon
pinch of ground cloves
115g firmly packed soft brown sugar
185ml (3/4 cup) milk
2 eggs
125g unsalted butter, melted & cooled
2 granny smith apples, peeled, grated
155g (1 cup) blueberries

Crumble

50g plain flour
55g (1/4 cup) demerara sugar
35g (1/3 cup) rolled oats
40g unsalted butter, chopped

Preheat oven to 190c.  Line 12 regular muffin holes with muffin papers.  Sift the flours, cinnamon and cloves into a large bowl, add the husks and stir in the sugar.  Make a well in the centre.

Put the milk, eggs and butter in a bowl, whisk and pour in the well.  Fold until just combined.  Fold in the fruit.  Divide among the muffin holes.

To make the crumble, put the flour, sugar and oats in a bowl.  Rub in the butter until most of the lumps are gone.  Sprinkle 2 teaspoons of the crumble over each muffin.  Bake for 25 minutes, or until golden.  Cool for 5 minutes, then transfer to a wire rack.