Apple & Blackberry Crumble Muffins

Logan Brae is a wonderful old apple orchard at Blackheath, the last one in the Blue Mountains which I visited when filming Taste of Australia. The lovely cook there, Julia, shared her Apple & Blackberry Crumble Muffins recipe with me.

Ingredients

1 ½ cups (225 g) plain flour
¾ cup (165 g) sugar
½ teaspoon salt
2 teaspoons baking powder
1/3 cup (80 ml) vegetable oil
1 egg
1 large granny smith apple
¾ cup (115 g) blackberries

Crumble

½ cup (75 g) plain flour
60 g butter, chilled and cut into 1 cm dice
2 tablespoons caster or brown sugar
2 tablespoons slivered almonds, roughly chopped

Instructions

Preheat the oven to 180°C. Line eight x ½ cup (60 ml) holes of a muffin tin with paper liners.
For the crumble, place the flour in a small bowl. Add the butter and rub in, using your fingertips, until the mixture resembles breadcrumbs. Stir through the sugar and almonds.
For the muffin mix, combine the flour, sugar, salt and baking powder in a large bowl. In a small bowl or pitcher, whisk the milk, oil and egg until smooth.
Peel and core the apple. Cut half into 1 cm dice and grate the remainder.
Add the milk mixture to the dry ingredients with the grated apple and the apple dice and blackberries. Mix until just combined.
Spoon into prepared the muffin tin, sprinkle with crumble and bake for 25 minutes or until cooked when tested with a skewer. Serve.