Friday, June 4, 2010
Apple and Oat Streusel Muffins
Obtained from Taste and The Baker's Manual
Melted butter or margarine (optional), for greasing
300g (2 cups) plain flour
1 tbs baking powder
2 tsp ground cinnamon
150g (3/4 cup, firmly packed) brown sugar
2 medium (about 375g) Granny Smith apples, cored, peeled, chopped
125g (3/4 cup) seedless raisins
125g butter or margarine, melted, cooled
2 eggs, lightly whisked
185mls (3/4 cup) milk
Oat Streusel (I halved this and still got some extra)
1 cup all-purpose flour
1 ⁄2 cup old-fashioned rolled oats
1 ⁄2 cup packed light brown sugar
1 ⁄8 teaspoon salt
1 ⁄2 teaspoon
1 ⁄2 cup unsalted butter, melted
Make Oat Streusel
1. In a medium bowl whisk the flour, oats, brown sugar, and salt together until well combined. Stir in the melted butter and mix well with your hands. The streusel mix should be crumbly but form clumps when squeezed.
2. Preheat oven to 180°C. Grease or line muffin trays.
3. Sift the plain flour, baking powder and cinnamon together into a large bowl. Stir in the brown sugar, apples and raisins until well combined.
4. Whisk together the butter or margarine, eggs and milk until well combined.
5. Add the milk mixture to the flour mixture and stir with a large metal spoon until just combined. It is important that the ingredients are only just combined.
6. Spoon the mixture evenly into the muffin pans.
7. Bake the muffins in preheated oven for 20 minutes or until golden and cooked through.
8. When cooked, remove from oven and stand for 2-3 minutes before turning onto a wire rack. Serve warm or at room temperature.