Bramley Apple Streusel Muffins 

 

We've got apples coming out of our ears this #GoFasterFriday! Can't pick them fast enough. We've been up to all hours peeling, coring and chopping for chutney, cakes and crumbles, and loading bags into the freezer....

These delicious Spiced Bramley Apple Streusel Muffins have an added 'gofaster' twist to boost your energy levels. 

 

Bramley apples, wholemeal flour, just a little sugar for sweetness and plenty of roasted hazelnuts (or oats if you're nut free!) for a tasty crunch. 

 

Yum.Yum.Scrumptious.

 

They don't take long to cook and they will boost your intake of vitamins and minerals, as well as provide a good measure of carbs and protein to fuel energy and help protect your immune system. 

 

Try using half bramley apples, half blackberries - that makes the muffins extra-scrumptious :)

 

When to eat them?

 

Fantastic as a late afternoon snack or a grab and go 'slow-release' breakfast.

They're great for the kids lunchbox too, or as an after-school snack. 

 

Cook in school?

 

These work well in food tech, as long as you can get hold of some bramley apples. You'll need 12 large muffin cases and a muffin tray, or a non-stick muffin tray.

 

  Bramley Apple Streusel Muffins 

Ingredients for 12 large muffins

 

  • 75g wholemeal self-raising flour

  • 3 heaped tsp baking powder

  • 1/2 tsp salt

  • 1 tsp ground cinnamon

  • 1/2 tsp ground cloves

  • 1/2 tsp nutmeg, grated

  • 100g butter, melted and cooled

  • 2 large eggs, free range

  • 100g caster sugar

  • 175g milk

  • 3 large bramley apples, peeled, cored and chopped into smallish cubes, or half apples, half blackberries (about 350g fruit in total).

 

For the streusel crunch:

  • 75g wholemeal self-raising flour

  • 1 tsp ground cinnamon

  • 25g unsalted butter

  • 75g demerara sugar

  • 50g pack chopped hazelnuts (or 50g jumbo porridge oats if nut free)

Prep time - 10-15 mins 

Cook time - 30 mins 

Equipment needed - 12 muffin cases and muffin tary or non-stick muffin tray, 2 bowls, whisk, sharp knife for peeling and coring.

 

Method

  1. Pre-heat the oven to 190°C/gas mark 4-5 and prepare your muffin cases.

  2. In a separate bowl, briefly whisk together the wet ingredients - the eggs, milk, sugar and butter.

  3. Add the wet ingredients to the flour mixture and fold it in with a large metal spoon. It is important the ingredients are only just combined (the mixture is meant to be lumpy and if you overmix, you'll end up with heavy-as-lead muffins!). Then briefly fold in the chopped apples.

  4. Divide the mixture between the muffin cases and then make the crunchy hazelnut topping.

  5. For the hazelnut or oaty crunch, pour the flour, sugar and cinnamon into a bowl and then rub in the butter with your fingertips until the mixture becomes crumbly. Add the nuts/oats and 1 tablespoon of cold water (this helps it go crunchy), and mix it all together with a fork so that it starts to stick together. Spoon this mixture on top of the muffins.

  6. Place the muffins in the oven and bake for 25-30 minutes until golden brown. Leave to cool for 15 minutes and then transfer to a wire rack.

  7. These muffins taste best on the day they are cooked!

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Try using half bramley apples, half blackberries - that makes the muffins extra-scrumptious :)

 

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