Monday, 7 December 2015

Apple and raisin muffins with streusel topping


As mentioned before I've been baking a LOT with apples these past few weeks. These muffins came about as I had 1 ripe banana and some apples to use up. I started with a banana and apple muffin and decided to add in raisins, nuts, spice and a streusel topping. The result was a wonderfully delicious and fragrant muffin which made for a perfect breakfast on the go.

I'm sending this to the No Waste Food Challenge guest hosted by Jen from Jen's Food this month on behalf of Elizabeth from Elizabeth' s Kitchen Diary.






 adding wet ingredients to the dry ingredients 

 adding pecans, raisins and apples

 add streusel topping before baking

 yum


 You can clearly see the chunks of apples and the raisins 

 Great breakfast with a nice cup of tea 

Makes 15 muffins 

For the streusel topping
25g flour
85 demerara sugar
1 teaspoon ground cinnamon
50g cold butter
25g pecans, chopped 

For the muffins
100g brown sugar
50g caster sugar
220g plain flour
1 teaspoon bicarbonate of flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon mixed spice
60mls milk
1 ripe banana
80mls vegetable oil
2 large free range eggs
1 pot (165g) Muller light banana and custard yoghurt (or vanilla or apple flavour) 
2 apples, peeled, cored and roughly chopped
100g raisins
75g pecans, roughly chopped

  • Preheat the oven to 180C. 
  • Line 2 muffin trays with 15 muffin liners. 
  • Make the streusel topping by mixing all the ingredients in a bowl by hand. Set aside.
  • In a large bowl, mix the sugars, flour, bicarbonate, baking powder, cinnamon, nutmeg and mixed spice. 
  • In a separate bowl, lightly beat the eggs and add in the mashed bananas, vegetable oil, milk ad yoghurt.
  • Make a well in the dry ingredients and add the wet ingredients. Stir until just mixed. 
  • Add in the apples, raisins and pecans and mix. 
  • Divide the mixture evenly between the muffin cases. 
  • Top with streusel topping and bake in the pre heated oven for 20-25 minutes or until golden brown and a skewer insertedinto the centre comes out clean. 
  • Allow to cool in the tray for a few minutes before removing to a wire rack to cool completely. 




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