Tuesday, July 20, 2010

Apple and Pear Crumble Mini Muffins

I made these as mini muffins but you could also make them as large muffins. They were a real treat and not too sweet for little tastebuds either. They are more fruit than cake with as little added sugar as possible. The crumble topping adds a delicious crunch to the muffins and contains almond meal for protein and oats for extra fibre. 

You will need to make two mixtures in this recipe. The muffin base is added to the muffin tins first and then a pinch of crumble topping is placed on each muffin. I recommend using silicon muffin trays or lining each first with paper cases.

Apple and Pear Crumble Mini Muffins
Muffin Base
I apple, finely diced into 1/2 cm cubes
1 ripe pear, finely diced into 1/2 cm cubes
3 tbsp raw brown sugar
1 cup wholemeal self-raising flour
1/2 tsp mixed spice
2 tbsp canola oil
1 egg, lightly beaten
50mL low fat milk (optional)

Crumble Topping
1/4 cup self-raising flour
1/4 cup almond meal
1/4 cup oats
3 tbsp raw brown sugar
35g margarine

  1. Add apple, pear, and sugar to a saucepan. Cook with lid on until fruit is soft. Set aside to cool.

  2. For muffin base: Combine sugar, flour and spice in a large bowl. Fold through fruit and remaining ingredients gently until just combined. You may not need to use all the milk. This will depend on the ripeness and water content of the fruit used.

  3. For crumble topping: Combine all dry ingredients in a bowl. Rub through margarine until cumbly and well combined.

  4. Place a teaspoonful of muffin mix into each paper case

  5. Top muffin mix with a good pinch of crumble topping

  6. Bake in a moderate oven for 15-20 min or until crumble starts to colour and muffin is cooked through. Longer cooking times will be needed if making full sized muffins.

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