GBBO September Recipe: Apple and Oat Muffins

This month’s recipe for fruity, crumble-topped muffins are perfect for sliding into the autumn months. I even found some brown rustic-looking muffin cases in Sainsbury’s to complete the autumnal look of this recipe.

Apple and Oat Muffins

Processed with VSCOcam with m5 preset

Ingredients for the topping

  • 50g porridge oats
  • 50g caster sugar
  • 50g plain flour
  • 50g unsalted butter

For the base

  • 250g plain flour
  • 25g porridge oats
  • 175g caster sugar
  • 2 tsp baking powder
  • finely grated zest of 1 lemon
  • 150g unsalted butter, diced
  • 2 eggs at room temperature
  • 100ml milk at room temperature
  • 1 apple, cored and cut into small pieces

Heat oven to 190C. Make the crumble topping first. Put the oats, sugar and flour into a mixing bowl and combine with your hand. Cut the butter into pieces, add to the bowl and rub into the dry ingredients with your fingertips until the mixture looks like coarse crumbs. Then gently squeeze the mixture together until it forms pea-like clumps. Set aside until needed.

Now make the base. Put the flour, oats, sugar, baking powder and lemon zest into a small mixing bowl and mix together thoroughly with a wooden spoon. Gently melt the butter in a small pan, leave to cool. Beat the eggs and milk in a small bowl with a fork until just combined. Add the melted butter and the milk mixture to the flour mix in the bowl and stir gently until just combined – there is no need to beat this mixture.

Spoon the mixture into 12 paper cases in a muffin tray so they are evenly filled. Top each with an equal amount of chopped apple and gently press the pieces into the muffin mixture. Cover with the crumble topping, dividing it equally among the muffins, and gently press down on to the base.

Place in the heated oven and bake for 30-35 minutes until golden and just firm when gently pressed in the centre. Set the tray on a wire rack and cool for a few minutes, then carefully lift the muffins out of the tray on to the rack.

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