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      • Apple Crumble Oat Muffins
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Apple Crumble Oat Muffins

Apple Crumble Oat Muffins

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Ingredients

60g butter
½ tsp baking soda
2 tsp cinnamon
½ cup brown sugar
1 apple, skin and flesh grated
½ cup raisins/sultanas or craisins
½ cup milk
1 egg, beaten
½ cup rolled oats
¾ cup plain flour
1 ½ tsp baking power

Crumble topping:
50g cold butter, grated
¼ cup plain flour
¼ thread coconut
¼ cup brown sugar
½ tsp cinnamon

​This recipe will also make a 20 cm cake in place of muffins.

Method

Step 1
Preheat oven to 175ºC. Grease and flour a 12-capacity muffin tin OR 20 cm spring form tin. In a small saucepan place; butter, baking soda, cinnamon, sugar, grated apple, raisins, and milk. Stir over a medium heat until the butter has melted. Remove to cool down.

Step 2
Mix in the beaten egg, stir in oats, sifted
flour and baking powder. Spoon the mix
evenly between the muffin tins.
​
Step 3
Make the crumble topping:
Rub the grated butter into the flour and coconut, sugar and cinnamon. Sprinkle on top of each muffin.

​Step 4

Bake for 20 minutes or until golden and they spring back when touched.

 
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Ready in: 75 minutes  |  Cooking time: 20 minutes 
Makes: 12 muffins or one 20cm cake

​Tip: These muffins can be frozen easily for lunch boxes and defrosted quickly in the microwave for 40 seconds.
​

    CONTACT TRACEY

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tracey@thegalley.co.nz
+ 64 9 476 0265
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  • Home
  • Recipes
    • Spring >
      • Lemon Drops
      • Lemonade Syrup
      • Lemon & Buttermilk Donuts
      • Rice Paper Rolls
      • Olive Crusted Lamb
    • Summer >
      • Breakfast Berry Cookies
      • Zucchini Noodles
      • Greek Tomato Fritters
      • Oysters Japanese Style
      • Artichokes with Tomato Vinaigrette
      • Feta & Onion Borek
      • Blackcurrant Cheesecake
      • Eggplant, Tomato Salad
    • Autumn >
      • Apple Pie
      • Tuna Tataki
      • Apple Cider Pork Chops
      • Turkish ​Peppers
      • Pear & Almond Sponge
    • Winter >
      • Tamarillo Beef Bourginone
      • Local Fresh Fish Pie
      • Middle Eastern chicken
      • Lamb Cashew Curry
    • Winter Deserts >
      • Rhubarb and Orange Crumble
      • Chocolate Fudge Pudding
      • Lemon Sago Pudding
    • Breads >
      • Sourdough Bread & Starter
      • Grain Loaf
      • Cinnamon Raisin Loaf
      • Soda Bread
      • Naan Bread
    • Balinese Recipes >
      • Beef Satay with Fragrant Yellow Rice
      • Sweet Tempeh & Wok Fried Vegetables
      • Lemongrass Chicken with Spinach
    • Greek Recipes >
      • Spanakopita
      • Stuffed eggplants baked in a yoghurt sauce
      • Fish Kebabs
      • Cherry Tomato, Feta & Mint Keftedes
      • Semolina, orange & almond syrup cake
      • BBQ leg of lamb with lemon potatoes & olives
    • Mairangi Bay Newsletter Seasonal Recipes >
      • Strawberry and Rhubarb Jam
      • Sweet n Sour Carrot Salad
      • Marmalade
      • Apple Crumble Oat Muffins
      • Lamb, Quinoa & Tomato Soup
      • Sultana Cake
      • Feijoa Conserve
      • Cherry Clafoutis
      • Beetroot, Apple & Blue Cheese Salad
      • Apple and Almond Tart
      • New ANZAC biscuits
      • Feijoa and Lime Poppyseed Muffins
      • Celebration Apple Cake
      • Cinnamon Oysters
  • About Tracey
    • Profile
  • Commercial & Publishing Work
    • Recipe Writing & Styling >
      • Kiwi Gardener Magazine
      • Good Magazine
      • Air NZ Kia Ora Magazine
      • NZ Life & Leisure Magazine
      • Taste Magazine
      • Nadia Magazine
      • Healthy Food Guide
      • Menu Consultation
    • Advertising Creative
  • Community Projects
  • Food & Travel
    • India 2017
    • Bali, Indonesia
    • Greece
    • Sydney, Australia
    • Melbourne, Australia
    • New Zealand
    • From my kitchen
    • My Instagram
  • Contact