These muffins are made with wheat flour and plain flour. The muffins are filled with chunky tangy apple pieces, laced with cinnamon powder. The tops of the muffins are crisp. Actually, the whole muffin is very scrumptious. Bake and serve warm as it doesn't take long. I made 2 batches. One for a Father's Day and one for the freezer. When frozen, they can be easily thawed and warmed in the oven at 100'C for few seconds in the microwave. ENJOY!
Makes 12
Time: 30 minutes
1 1/4 wheat flour
3/4 cup plain flour
1/2 cup brown sugar/crushed-grated jaggery
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp allspice
1 cup buttermilk
1/4 oil
1 egg beaten lightly
2 cups diced tart apples ( 2 large apples)
Crumble
1/2 cup brown sugar/jaggery
1/3 cup plain flour
1 tsp cinnamon
3 tbs melted butter
Method
Prepare the ingredients for the recipe by sieving the dry ones in one bowl and wet ones in another bowl. Then fold the dry into wet. Once done, fold in the diced apples.
Using an ice cream scoop, scoop batter into the prepared baking muffin tray.
Mix the crumble topping with the fingers. It should have a breadcrumb like texture. Plain flour can be replaced with quick oats if desired.
Top the muffins with the crumble and bake in preheated oven at 180'C for 25-30 minutes till risen and golden on the top.
Let them cool a bit on the baking tray then remove them and store them or serve at once.
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