Blackberry, apple and almond crumble muffins

Some quick muffins - these don't need an electric mixer, they are so quick to mix by hand. A nice way to use some lovely blackberries that are in season at the moment, and a left-over bramley apple from the spiced apple, rum and pecan pie I made the other day!

Ingredients

7 oz caster sugar

2 oz ground almonds

8 oz self-raising flour

1 tsp baking powder

1 tsp cinnamon

Pinch of salt

7 fl oz milk

1 egg

3 ½ oz butter, melted

1 tsp vanilla essence

½ tsp almond essence

1 large Bramley apple, peeled, cored and chopped

8 oz blackberries

For the crumble topping

1 tbsp butter, at room temperature

1 tbsp plain flour

1 tbsp ground almonds

1 tbsp soft brown sugar

Method

1. Preheat the oven to 200°C and line muffin tins with 18 paper cases.
2. Make the crumble topping by pulsing the butter and flour in a food processor until it resembles fine breadcrumbs. Stir in the ground almonds and sugar and set aside.
3. Place the sugar and ground almonds in a large mixing bowl, and sift in the flour, baking powder, cinnamon and salt.
4. In a mixing jug, lightly beat the egg and then beat in the milk, melted butter, vanilla and almond essence.
5. Stir the wet mixture into the flour and sugar mixture until just combined.
6. Stir in the apple and blackberries.
7. Spoon the mixture evenly into the paper cases and sprinkle over the crumble topping.
8. Bake for 20-25 minutes until risen and golden. Cool in the tin for 5 mins before removing to a wire rack to cool completely.

Adapted from Delicious magazine