Apple Crumble Muffins

Serves 12

  • 2 medium Granny Smith apples

    1¾ cups self-raising flour

    1 teaspoon baking powder

    1/3 cup Bundaberg Caster Sugar

    75g butter, melted

    1 egg

    ¾ cup milk

    2 teaspoons finely grated lemon zest

    Crumble

    ½ cup plain flour

    ½ teaspoon mixed spice

    60g butter, chilled

    1/3 cup Bundaberg Raw Sugar

    Bundaberg Pure Icing Sugar, to serve

  1. Preheat oven to 200oC.
  2. Line a muffin pan with paper muffin cases. Peel, core and chop apples. Sift flour and baking powder into a bowl. Stir in caster sugar. In a separate bowl whisk together melted butter, egg, milk and lemon zest. Add to dry ingredients. Use a large metal spoon to mix until just combined. Mixture should still be lumpy. Gently stir in apple. Spoon mixture into muffin cases to ¾ full.
  3. Make crumble. Sift flour and spice into a bowl. Rub in butter. Stir in raw sugar. Sprinkle over muffins. Press crumble lightly onto muffins.
  4. Bake 20-25 minutes or until a skewer inserted into the centre of a muffin removes clean. Cool on a wire rack. Serve dusted with icing sugar.