Oaty apple and sultana muffins with crumble topping

Tamara West

These muffins use wholemeal flour and oats as their base to lower their glycaemic index, yet are very light in texture, helped by a bit more baking powder (yes, 1 tablespoon is correct). They have a yummy crunchy cinnamon crumble topping on top. They will keep for a few days in the pantry, a week in the fridge, or months if frozen.

Makes 12 medium muffins.

Dry mixture

1 Tbsp	Baking powder
1 tsp	Baking soda
1 cup	Wholemeal flour
1 cup	Rolled oats (Main)
1 ¼ tsp	Ground cinnamon
¾ cup	Sultanas

Wet mixture

2	Eggs
¼ cup	Brown sugar
¼ cup	Runny honey, or golden syrup
1 tsp	Vanilla essence/extract
1 cup	Thick greek yoghurt, unsweetened
⅓ cup	Oil, (canola, rice bran or soy bean)
2 cups	Apples, peeled and diced (braeburn or granny smith) (Main)

Crumble topping

3 Tbsp	Rolled oats
1 ½ Tbsp	Brown sugar
½ tsp	Ground cinnamon
1 Tbsp	Butter

Directions

1. Heat oven to 180C fan-bake.
2. Lightly grease and line a 12-hole medium muffin tin with paper cases (I like to line each hole with two paper cases).
3. Sieve baking soda and baking powder to remove lumps, then mix with all remaining drymixture ingredients in a bowl.
4. In a large mixing bowl, use a whisk or fork to beat eggs, brown sugar, honey/golden syrup and vanilla together until well combined.
5. Beat in yoghurt and oil until smooth and well combined. Stir in apple.
6. Add dry mixture to wet mixture. Use a large metal spoon to fold the two mixtures together until just combined.
7. Do not over-mix (over-mixing will makemuffins tough).
8. To make the crumble topping, mix rolled oats, brown sugar and cinnamon together.
9. Rub in butter using your fingertips until the mixture resembles breadcrumbs.
10. Spoon batter into paper cases, filling almost up to the top. Sprinkle over crumble.
11. Bake for 20-25 minutes or until muffins are golden brown and spring back when lightly pressed.
12. Remove from tin and allow to cool on a rack.
13. Nice served warm with a smidgen of butter.