Two-thirds of the cooking apples in this recipe are chopped and baked in the muffin batter. The remaining apples are sliced and coated in a sweet almond crumble, which makes a delicious crunchy texture for the muffin top. I choose to use sunflower by liquidising until crumbly instead of the almonds due to nuts allergies. Store in an airtight container for up to three days.
3 small cooking apples, peeled and
115g/4oz/1/2 cup castor (superfine)
Sugar, plus 10ml/2 tsp for coating
5ml/1 tsp ground cinnamon
250g/9 oz/2 ¼ cups plain (all-purpose) flour
15ml/1 tbsp vegan butter, melted
2 vegan eggs, beaten
30 ml/2 tbsp vegan sour cream
For the cinnamon crumble..
30ml/2 tbsp plain (all-purpose) flour
45ml/3 tbsp demerara (raw) sugar
30ml/2 tbsp ground almonds or sunflower seeds crumbled
Pinch of ground cinnamon
1.Preheat the oven to 190°C/375°F/Gas 5.Line the cups of a muffin tin (pan) with paper cases.
2.To make the crumble, mix all the ingredients together in a bowl. Cut one apple into thin crescents, and toss in the crumble. Set aside.
- Dice the remaining apples. Sift 10ml/2 tsp sugar and cinnamon the top and set aside.
4.Sift the flour, baking powder and sugar into a bowl. Stir in the melted butter, eggs and sour cream.
- Add the apples chunks and lightly fold into the batter.
6.fill the paper cases with the batter, then arrange the crumble-coated apple on top.
7.Bake for 25 minutes until risen and golden. Cool on a wire rack.