Having discovered that muffins are ridiculously easy to make, I am now planning various experiments with flavours. These ones were made the night before, refrigerated overnight and then baked in the morning so we had them warm for breakfast. The batter does need resting before baking, but a couple of hours will do it if you don’t want to leave it overnight.
Makes 6 muffins
1 heaped dessert spoon butter, softened
2 level dessert spoons brown sugar
3 heaped dessert spoons self-raising flour
1 heaped dessert spoon oats
1 1/2 tsp baking powder
1 eating apple (I used a giant braeburn)
2 tsp cinnamon
Zest of one orange
2 dessert spoons dried fruit (I used mixed peel, raisins and sultanas)
2 dessert spoons milk
1 dessert spoon orange juice
For the topping:
2 tsp butter
1 dessert spoon flour
2 tsp brown sugar
1/2 tsp cinnamon
Cream butter and sugar together, then add beaten egg and flour, oats, cinnamon, orange zest, orange juice and milk. Beat well. Peel and core the apple, then grate the whole thing into the mix, stirring in well. Add the dried fruit and mix in. Leave to rest for at least 2 hours, preferably overnight.
Put the topping ingredients in a bowl, and rub the fat into the flour and sugar with your fingertips, until it resembles breadcrumbs.
Heat the oven to 200 degrees. Put the muffin mix into paper cases and sprinkle 1tsp of crumble topping onto each one, pressing down slightly with the back of the spoon. Bake in the centre of the oven for 20mins until risen and springy. The top should be slightly crispy, and a skewer/knife should come out with just a few crumbs sticking to it. Eat warm, or cool completely in the tin and then store in an air-tight tin.