Blackberry & Apple Muffins with Gingerbread Crumble Topping
.
Products used
Ingredients
- Gingerbread Crumble
- 30g (1oz) Demerara sugar
- 50g (1.76oz) Chaucer Gingerbread Crumb
- 2g (0.035oz) Chaucer Lemon Powder
- Muffin Mix (Makes 12 Muffins)
- 300g (10.6oz) Plain Flour
- 14g (0.49oz) Baking Powder
- 115g (4oz) Castor Sugar
- 60g (2.11oz) Free Range Egg
- 60l (2floz) Sunflower Oil
- 150g (5.3oz) Greek Yoghurt
- 150g (5.3oz) Milk
- 20g (0.8oz) Chaucer Wild Blackberries Whole
- 20g (0.8oz) Chaucer Blackberry Powder
- 20g (0.8oz) Chaucer Red Skin Apple Pieces 6x22x25
- 4g (0.07oz) Chaucer Lemon Powder
Other ingredients suggestions
Why not try replacing the Blackberry & Apple with Raspberry & Rhubarb for an inspiring flavour twist, or swapping out the Gingerbread crumb with a Waffle crumb to add a delicious luxurious texture.
Fruit:
Strawberry
Raspberry
Blackcurrant
Rhubarb
Mango
Peach
Banana
Lemon
Lime
Passion fruit
Baked:
Chocolate Sprinkle
Method
-
1
Heat the oven to 190oC (374F) -
2
Place 12 muffin cases into a muffin tin. -
3
Combine the gingerbread crumb, demerara and lemon powder in a bowl, mix well and set aside. -
4
In another bowl sieve the flour and baking powder together and stir in the sugar. -
5
In a jug whisk up the yoghurt, milk, sunflower oil and egg until well combined. -
6
Stir into the dry ingredients and then split the mixture into two halves. -
7
In one half stir in the red skin apple slices and lemon powder. -
8
In the remaining mix fold in the blackberry powder and blackberries. -
9
Using 2 teaspoons place alternate apple/lemon batter and then blackberry batter into the case until the mixture is fully used up. -
10
Sprinkle generously with the gingerbread crumble and bake in the oven for 20-25 minutes until well risen and golden. -
11
Allow to cool and enjoy or serve warm. These are particularly good served with custard.