Veggie Box Recipes :: Apple and Cinnamon Crunch Muffins

I love putting fruit and veg into cakes and the moistness of muffins means they lend themselves particularly well to these additions. I've done it before with the Courgette and Cocoa Muffins and the Scrummy Spicey Carrot Muffins . A cake that contains one of my five-a-day must be considered a health food surely?

I had 2 medium sized bramley apples in my veg box this week - not really enough for apple crumble or pie but more than enough for this tasty muffin recipe!!







Ingredients:

• 1 egg
• 120ml milk
• 60ml sunflower oil
• 2 medium cooking apples peeled, cored and grated
• 200g flour
• 100g caster sugar
• 2tsp baking powder
• 1tsp bicarbonate of soda
• 1/4tsp salt
• 1/2 tsp ground cinnamon

for the crunchy topping:

• 60g light soft brown sugar
• 25g chopped hazelnuts (or nut of your choice)
• 1/2 tsp ground cinnamon

Set oven to 180c / gas 4

First make your topping by mixing the sugar, nuts and cinnamon together. I use a herb chopper attachment to my Braun stick blender but you could whizz it in food mixer. You need a grainy finish, with a few nutty chunks - not too fine! Set to one side for a moment.

Next combine the egg, milk, oil and grated apple in a bowl.

Sift the flour, sugar, baking powder, bicarb, salt and cinnamon in another bowl.

Pour the 'wet' ingredients into the 'dry' ingredients and mix to a lumpy batter.

Spoon the batter into muffin cases then add a spoonful of the topping. Try and sprinkle it evenly on each muffin.

Pop in the oven for about 20mins until tops are brown and crispy.

We ate these warm from the oven with custard as pudding and cold the next morning for breakfast with some Greek yoghurt and honey. Lets face it, who doesn't like the idea of cake for breakfast? The Little Man even took one to school in his lunch box so they MUST be good!!

If you want you can add some sultanas to the wet mix too - a good handful should be enough and will earn you extra fruity Brownie points ;-)

Enjoy!