Project Description
Apple and Blackberry Crumble Muffins
Logan Brae is a wonderful old apple orchard at Blackheath, the last one in the Blue Mountains which I visited when filming Taste of Australia. The lovely cook there, Julia, shared her Apple & Blackberry Crumble Muffins recipe with me.
Makes: 8
Preparation time: 25 minutes
Cooking time: 25 minutes
Ingredients:
1 ½ cups (225 g) plain flour
¾ cup (165 g) sugar
½ teaspoon salt
2 teaspoons baking powder
1/3 cup (80 ml) vegetable oil
1 egg
1 large granny smith apple
¾ cup (115 g) blackberries
Crumble
½ cup (75 g) plain flour
60 g butter, chilled and cut into 1 cm dice
2 tablespoons caster or brown sugar
2 tablespoons slivered almonds, roughly chopped
Method:
- Preheat the oven to 180°C. Line eight x ½ cup (60 ml) holes of a muffin tin with paper liners.
- For the crumble, place the flour in a small bowl. Add the butter and rub in, using your fingertips, until the mixture resembles breadcrumbs. Stir through the sugar and almonds.
- For the muffin mix, combine the flour, sugar, salt and baking powder in a large bowl. In a small bowl or pitcher, whisk the milk, oil and egg until smooth.
- Peel and core the apple. Cut half into 1 cm dice and grate the remainder.
- Add the milk mixture to the dry ingredients with the grated apple and the apple dice and blackberries. Mix until just combined.
- Spoon into prepared the muffin tin, sprinkle with crumble and bake for 25 minutes or until cooked when tested with a skewer. Serve.
To drink: Surely some apple juice or a cup of tea or coffee!
Recipe from Lyndey Milan’s Taste of Australia cookbook
Photography by: Stuart Scott
