Recipe: Megan Priscott | Photography: Brydie Thompson
3 cups flour
1½ cup sugar
4½ tsp baking powder
1½ tsp custard powder
1½ cups milk
1¼ cups oil
1 cup Granny Smith apple, chopped
Pre-heat oven to 180°C.
Mix dry ingredients and wet ingredients in separate bowls.
Add dry mixture to wet ingredients and then fold together.
Add chopped apple to the mixture and fold together. To ensure light and soft muffins, do not overmix.
Grease muffin tins well and ﬁll each tin evenly with mixture. Poke some extra apple in the top. (We love our mufﬁns full of fruit.)
Place 1 tsp cold cream cheese onto the top of each mufﬁn and 1 tbsp crumble mixture.
Place mufﬁns on the middle or top shelf of the oven for approximately 15 minutes.
This is a staple crumble topping that has a little bit of extra crunch. Add it on top of poached apple and blackberries, or apple and feijoa, or any combo of fruit for that matter. We keep the crumble in the chiller and add it to the top of our Apple and Cream Cheese Muffins.
I use Harraways Organic Oats as they are finer and more easily digestible.
1/2 cup brown sugar
1/2 cup flour
1 cup walnuts
1 cup long thread coconut
1 cup slithered almonds
1 cup Harraways Organic Oats
1 tsp cinnamon
1/2 tsp vanilla paste
Rub together butter, brown sugar and flour
Mix in the remaining ingredients and this is ready to use.