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Oaty crumble apple muffin

Oaty crumble apple muffin

These delicious muffins will definitely fill a hole. Packed with bran and chunks of Pink Lady apple, it's like an apple crumble in a cake.

  • Preparation: 20 mins
  • Cooking: 20 mins
  • Serves: 12

What you need:

  • 1 Pink Lady apple, cored
  • 200g self raising flour, sieved
  • 50g oatbran
  • 1/2 tsp baking powder
  • 175g caster sugar
  • zest and juice 1 orange
  • 3 medium eggs
  • 100ml sunflower oil
  • 75ml buttermilk

For the crumble

  • 25g butter
  • 50g plain flour
  • 1 tbsp caster sugar
  • 25g rolled porridge oats

What you do:

  1. Preheat the oven to 190°C (170°C fan oven, gas mark 5). Line a 12-hole muffin tin with paper muffin cases.
  2. Coarsely grate half the Pink Lady apple and put into a large bowl. Dice the remaining apple and add the flour, oatbran, baking powder, sugar and orange zest. Lightly beat together the orange juice, eggs, oil and buttermilk in a jug until combined. Pour the egg mixture into the flour and stir with a spatula until just combined. Divide equally between the paper cases.
  3. For the crumble, rub together the flour, oats, sugar and butter in a bowl until it resembles coarse breadcrumbs. Sprinkle over the top of the cakes and bake in the oven for 20 minutes until lightly golden and risen. Leave to cool in the tin for 5 minutes and then transfer to a wire rack to go cold.

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Pink Lady apples

Pink Lady apples

Pink Lady apples have a distinctive crisp texture and fizzy flavour – similar to champagne. It takes 200 days of tender care and, once ripe, each apple undergoes a rigorous quality control process to ensure that the high standard is kept – only the best apples can become a Pink Lady apple. Pink Lady apples are perfect culinary apples as they retain their texture and unique flavour and little, if any, additional sugar needs to be added.

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