Apple, cranberry and cinnamon crumble muffins

Some wrinkled-looking apples languishing in my fruit bowl were the excuse to invent these.  I’ve used the same yoghurt muffin mix from my redcurrant and white chocolate muffins and added a crumbly topping like that used for my apple and blackberry crumble.  The smell of cinnamon fills the house as these are baking – yummy!



Ingredients

3 small eating apples

2 eggs

4oz margarine

6oz caster sugar

1tsp vanilla essence

8oz self-raising flour

½ tsp baking powder

2 tsp ground cinnamon

125ml Greek yogurt

100g dried cranberries

2oz chopped nuts

2oz porridge oats

2 tbsp demerara sugar

A good sprinkle of vanilla sugar

25g butter, at room temperature

2tbsp honey, warmed

Icing sugar, for dusting

Method

1. Pre-heat the oven to 180°C.  Place 12 muffin cases in a muffin tin.
2. Dice the apples into approx 1cm cubes.  Place in a bowl of water and set aside.
3. Beat the eggs.
4. In a separate, large mixing bowl, cream the margarine and caster sugar until fluffy.
5. Beat in the eggs, then add the vanilla essence.
6. Sift in the flour, baking powder and 1 tsp cinnamon and beat.
7. Fold in the Greek yogurt.
8. Drain the apple and fold in along with the cranberries.
9. In a separate bowl, mix the chopped nuts, demerara sugar, oats, vanilla sugar and the other tsp of cinnamon.  Add the butter and mix with your fingertips to make a crumble top.
10. Spoon the cake mixture into a muffin tin lined with paper cases.  Sprinkle each with the crumble topping.
11. Bake for 20 mins or so. 
12. Leave to cool in the tin for 5 mins before carefully removing to a wire rack.  While still warm, drizzle the warmed honey over the top of each muffin and leave to cool for 15mins.  Dust with icing sugar.