Oaty apple and sultana muffins with crumble topping
Photo by Tamara West
These muffins use wholemeal flour and oats as their base to lower their glycaemic index, yet are very light in texture, helped by a bit more baking powder (yes, 1 tablespoon is correct). They have a yummy crunchy cinnamon crumble topping on top. They will keep for a few days in the pantry, a week in the fridge, or months if frozen.
Makes 12 medium muffins.
|1 Tbsp||Baking powder|
|1 tsp||Baking soda|
|1 cup||Wholemeal flour|
|1 cup||Rolled oats|
|1¼ tsp||Ground cinnamon|
|¼ cup||Brown sugar|
|¼ cup||Runny honey, or golden syrup|
|1 tsp||Vanilla essence/extract|
|1 cup||Thick greek yoghurt, unsweetened|
|⅓ cup||Oil, (canola, rice bran or soy bean)|
|2 cups||Apples, peeled and diced (braeburn or granny smith)|
- Heat oven to 180C fan-bake.
- Lightly grease and line a 12-hole medium muffin tin with paper cases (I like to line each hole with two paper cases).
- Sieve baking soda and baking powder to remove lumps, then mix with all remaining drymixture 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.