An overload of apples are always expected at home once autumn comes- They're cheap in the supermarket and you just can't resist grabing a bag, or you probably went apple picking and couldn't stop yourself from picking just a bit too many or something completely unavoidable but highly welcomed such as a visiting friend bearing a basket of apples .
whatever the reason: i'd usually whip up a batch of Apple crumble for several afternoon teas. (fyi, i'm too lazy to make apple pie, and i know: they're eating apples not cooking apples- but i really couldn't be bothered, anything is better than waste)


But I never expected it to happen in the dead of winter. even after making these muffins, I still have a bunch of apples waiting to be eaten. Good thing they last a long time in this weather.
Didn't feel like making apple crumble this time. After flipping through the recipe book, I decided to make a batch of apple struesel muffins for breakfast with extras for my husband to bring to uni for his officemates.



I think it's a good way to finish up apples, and would probably be better if served with a dollop of whipped cream.


Ingredients:
280g plain flour
1 tbsp baking powder
1/2 tsp ground cinnamon
pinch of salt
115 g soft light brown sugar
250g cooking apple (I just used whatever apple available- i think with cooking apples you'd get a stronger apple flavour)
2 eggs
250 ml milk
6 tbsp sunflower oil

Streusel topping:
50g plain flour
1/4 tsp ground cinnamon
35g butter - cut into small pieces
25g soft light brown sugar

method:

1. preheat oven to 200C/gas mark 6. line a 12-hole muffin tin.
2. to make the streusel topping, place the flour and cinnamon in a bowl. Add the butter and rub it until the mixture resembles fine breadcrumbs. stir in the sugar and set a side.
3. to make the muffins, sift together the flour, baking powder, cinnamon and salt in a large bowl. stir in the sugar.
4. peel, core and finely chop the apple- add into the flour mixture and stir together.
5. place the eggs in large bowl and beat lightly, then beat in the milk and oil.
6. make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients, stir gently- do not over mix.
7. spoon mixture into muffin case and scatter the streusel topping over each muffin.
8. bake in a preheated oven for 20 min or until well risen, golden brown and firm. leave to cool in tin for 5 min and then cool on coolong rack.