Friday, August 30, 2013

Nadia Lims Oaty Apple Crumble Muffins


These muffins have a crunchy oat crumble on top and use wholemeal flour as the base to lower the glycemic index. They will keep for a few days in the pantry, a week in the fridge and they also freeze really well.

Oaty Apple Crumble Muffins

1 cup Wholemeal flour
1 cup Rolled oats
1 1/4 tsp Ground cinnamon
3/4 cup Sultanas ( I didn't have any so left them out)
1 tbsp Baking powder
1 tsp Baking soda
2 Eggs
1/4 cup Brown sugar
1/4 cup Runny honey or golden syrup
1 tsp vanilla essence/extract
1 cup plain unsweetened yogurt
1/3 cup oil (canola, rice bran or soy bean)
2 cups Apples, peeled and diced (Braeburn or Granny Smith)

Crumble Topping

3 tbsp Rolled oats
1 1/2 tbsp Brown sugar
1/2 tsp Ground cinnamon
1 tbsp Butter

Pre-heat oven to 180C fan-bake. Lightly grease and line a 12-hole medium muffin tin with paper cases. Sieve baking soda and baking powder to remove lumps, then mix with all remaining dry mixture ingredients in a bowl. In a large mixing bowl, use a whisk or fork to beat eggs, brown sugar, honey/golden syrup and vanilla together until well combined.  Beat in yoghurt and oil until smooth and well combined. Stir in apple. Add dry mixture to wet mixture. Use a large metal spoon to fold the two mixtures together until just combined.  Do not over-mix (over-mixing will makemuffins tough). To make the crumble topping, mix rolled oats, brown sugar and cinnamon together.  Rub in butter using your fingertips until the mixture resembles breadcrumbs. Spoon batter into paper cases, filling almost up to the top. Sprinkle over crumble.  Bake for 20-25 minutes or until muffins are golden brown and spring back when lightly pressed.  Remove from tin and allow to cool on a rack.  Nice served warm with a smidgen of butter. 

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