Exploring, sipping & delighting in all things tea.
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Friday, June 17, 2011

Tea & Bakes * Apple Crumble Muffin

We've got you another great Tea & Bakes guest post. Feast your eyes on this...

My name is Michelle and of late I have been totally fascinated with baking muffins. Not the standard and sligthly dull varieties you get from Starbucks but something with a bit of texture and (heaven forbid) slighly healthier while still being full of flavour. Of all my experimentations these are probably leaning towards the plumper side but so delicious that I think they are worth the few extra calories. These would be perfect for a quick breakfast bite or a nice afternoon tea. They are slightly finkier than the usual muffin recipe due to the crumble topping, but if you double the recipe you can keep in the freezer and use for next time you make them. I used apple sauce in these recipes but I imagine you could also use some apple compote for some chunkier bit of apple.

Adapted from 101 Cookbooks Oatmeal muffins
Crumble topping
  • scant 1/2 cup whole wheat pastry flour
  • 1/4 cup rolled oats
  • 1/4 cup natural cane or brown sugar
  • pinch fine grain sea salt
  • 1/4 cup unsalted butter, melted
Muffin batter
  • 1 cup jumbo oats
  • 3/4 cup spelt flour
  • 3/4 cup whole wheat pastry flour
  • 1 teaspoon baking soda
  • scant 1/2 teaspoon fine grain sea salt
  • 1/3 cup unsalted butter, melted
  • 1/3 cup agave nectar
  • 1 (generous) cup plain yogurt
  • 1/2 cup applesauce
  • 1 grated apple
  • 2 large eggs
  1. Preheat oven to 350F / 180C. Butter muffin pans generously. I didn't use liners but feel free
  2. For the crumble: use a fork to combine the flour, oats, sugar, and salt in a bowl. Stir in the melted butter. Press the mixture into little flat-ish patties and place in the freezer for about ten minutes.
  3. For the muffins: combine the oats, flours, baking soda and salt and then stir in the grated apple. In a separate bowl whisk together the eggs and then add in the yoghurt, apple sauce, agave nectar and butter. You will need to keep stirring to prevent the butter from hardening. Combine wet and dry ingredients.
  4. Spoon into the muffin tray.
  5. Take the crumble mix and break over the muffins.
  6. Bake for 30 to 35 minutes until golden.
  7. Let cool for a few minutes and turn onto cooling rack.
  8. Enjoy with friends and tea.
Makes 12

They sound perfect to make on such a summery rainy day as this, to keep our tums happy, with lashings of tea.

Thank you
Michelle for sharing this recipe with us.


Lisa-Marie said...

Oh my, I must have these. Apple crumble is one of my very favourites. Also, these hot would be a lovely breakfast on a cold day.

Ionwen Charlesworth... said...

MmmmmmmMmmm sound lickerty lips deeeeelish. Will have to have a make n bake day. Crumble is one of my all time FAVE puds. Loves Ionwen X

Isle of Tea said...

They look so yum don't they?!! Going to be making these very soon we thinks!

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