Please Note Nutritional information is provided as a guide only and may not be accurate.
- 1/3 cup Self-raising Flour
- 1/3 cup Plain Flour
- 1/3 cup Brown Sugar tightly packed
- 1 tsp Cinnamon
- 90 grams Unsalted Butter cold, chopped
- 50 grams Unsalted Butter
- 3 Apple peeled and diced
- 1/3 cup Brown Sugar
- 2 cups Self-raising Flour
- 2 tsp Mixed Spice
- 2/3 cup Caster Sugar superfine
- 80 grams Unsalted Butter melted, extra
- 3/4 cup Buttermilk
- 1 Egg
- The streusel topping gets prepared first. In a bowl mix together the flours, sugar, cinnamon and butter until it is well combined. Roll the dough that forms into a ball and wrap it in plastic. Freeze for about 15 minutes, or until it is firm.
- While this is chilling, melt 50g of butter in a large frying pan and cook the apple, stirring for a few minutes until lightly browned. To this add the brown sugar and cook for another five minutes or so, until the mixture has thicken. Leave to cool.
- Preheat oven to 200 degrees and line a 12-hole regular sized muffin pan with paper cases.
- In a large bowl, sift together the flour, spice and sugar. Stir in the 80 grams of melted butter, the buttermilk and the egg. Do not over mix, but stir until just combined. The mix doesn’t need to be smooth. Stir in about three quarters of the apple mixture.
- Divide the batter into the patty cases. Top with the rest of the cooked apple, and then grate or spread the streusel over the top.
- Bake in the oven for about 20 minutes. Stand muffins for a few minutes before turning them onto a wire rack to cool.