A muffin with a little something extra: soft apple pieces in a light batter topped with a crunchy granola crumble. Perfect for breakfast, as an afternoon snack, or with coffee. 🌸
This is what you need
For the batter
- 100 g self-raising flour
- 65 g whole wheat flour
- 1 tsp baking powder
- Pinch of salt
- 1 tsp cinnamon
- 2 eggs
- 80 g granulated sugar
- 125 g low-fat yogurt
- 2 tbsp peanut oil (or melted butter)
- 1 apple, diced
- 75 g XAVIES' Nuts Seeds
For the crumble
- 80 g XAVIES' Nuts Seeds
- 20 g self-raising flour
- 40 g sugar
- Pinch of salt
- 20 g butter (cold, cubed)
This is how you prepare it
Crumble: Combine the granola, flour, sugar, and salt. Add the cold butter, cut into cubes, and knead with your fingertips until crumbly. Set aside.
Muffins: Preheat the oven to 180°C (350°F) and line a muffin tin with paper cups. Sift together the flour, whole wheat flour, baking powder, salt, and cinnamon. Beat the eggs with the sugar until fluffy.
Gently fold in the flour mixture, along with the yogurt, apple pieces, oil, and granola. Divide the batter among the ramekins (about ¾ full) and sprinkle with the granola crumble. Bake for 20 minutes, or until golden brown.
