Even though my mum has never enjoyed cooking she baked delicious after-school treats all through my childhood – I have very fond memories of flying in the door having walked home from school to find that Mum had just made, ‘goo’ cake, Louise slice, fruit slice or banana cake, all perfect to enjoy with a glass of milk or lovely cup of tea. One of my favourite desserts Mum made while I was growing up was apple crumble – especially the crumble bit, loaded with cream and ice-cream. These muffins can be served as they are for morning tea, or warmed through and served just like a crumble dessert with a dollop of softly whipped cream or a scoop of good vanilla ice cream for dessert. Either way they are delicious, keep for 2-3 days in the tin and freeze well 🙂 Happy Mother’s Day!!!
175g softened butter
1 cup firmly packed brown sugar
2 small eggs
1 teaspoon vanilla extract
1 2/3 cup plain flour plus 2 tablespoons
1 teaspoon baking powder
5 teaspoons cinnamon
¼ teaspoon ground cloves
¼ cup whole milk
2 Granny Smith apples, peeled and grated
¼ cup sugar
¼ cup rolled oats
Preheat oven to 180˚C (350˚F) and line a 12-hole muffin tray with baking paper. Beat 150g of the butter with brown sugar until smooth. Add eggs and vanilla and beat to combine. Sift in 1 2/3 cups flour, baking powder, 3 teaspoons of cinnamon and cloves. Stir briefly then add milk and apples and stir to combine. Divide mixture evenly in muffin tin. Put remaining 25g butter in a bowl with 2 tablespoons of flour, sugar and oats. Use your fingers to rub mixture until it forms a crumble. Divide evenly over muffin mixture and bake for 20 minutes or until cooked through. Delicious warm from the oven with a little whipped cream, or at room temperature with a cup of tea.