We didn’t manage to get a good photo of these in time for this week’s Weekly Veg Out newsletter, but we really wanted to include the recipe anyway so that people can make the most of the blackberry season and any apples that they might be able to pick. They really are the best of both worlds, cake and crumble, and the combo of blackberry and apple is such a classic and perfect for these early autumn days.
Ingredients (makes 12 muffins)
For the muffins:
- 300g self-raising flour
- 175g golden caster sugar
- 200ml milk
- 100g butter
- 1 large egg
- 1 large cooking apple, peeled, cored & diced
- 100g (approx) blackberries
For the crumble topping:
- 15g butter
- 20g plain flour
- 15g brown sugar
- 1 tbsp oats
Method:
- Preheat the oven to 200c
- Line a 12 hole cupcake tray with paper muffin cases
- Make the topping by putting the ingredients in a mixer and whizz it all up together until it forms a breadcrumb-like consistency*
- Set aside the crumble topping in a separate bowl, so that you can use the mixer for the muffin mixture
- Add the flour, sugar, butter, eggs and milk to the mixer and whizz up into a smooth mixture.
- Pour the muffin mixture into a separate bowl, add the blackberries and apple chunks and mix in with a spoon.
- Fill the muffin cases evenly with the mixture
- Sprinkle the crumble topping over each muffin
- Bake for 20-25 mins – the topping should go a nice golden colour, and a skewer should come out clean
- Serve warm and enjoy!
*this is the cheat’s way – if you prefer to keep things traditional, then rub the butter and flour together between your finger tips to make a breadcrumb like consistency, and then add the sugar and oats and mix together.