Muffin Ingredients
- 2 cup flour
- 3 tbsp baking powder
- 1/3 cup Natvia
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup milk
- 2 eggs
- 126 butter, melted
- 2 Granny Smith apples - add lemon juice to preserve
- 1 cup Blueberries - dusted with flour so they don't sink to the bottom of the muffins
Crumble Ingredients
- 120g butter chopped
- 6 tbsp flour
- 1 cup hazelnuts, roasted, peeled, and chopped
- 1 1/2 cup oats
- 2 tsp Natvia
- 1/2 tsp cinnamon
Methods
-
Set oven to 140 degrees and line a baking tray. Place hazelnuts on the tray flat and put in oven for 10 minutes until you can smell them and they are a light brown/their skin starts peeling off.
-
Place hazelnuts in a tablecloth, wrap the tablecloth so none of the hazelnuts can come out and rub in a circular motion in your hand so the skins come off. Some are tougher than others and will take longer. Discard the hazelnuts whose skin won’t come off - chop remaining hazelnuts
-
Increase oven temperature to 170 degrees and line muffin trays with muffin casings.
-
Place dry ingredients in a bowl and combine.
-
In a separate bowl, whisk together eggs, milk and butter.
-
Grate apples and squeeze a little lemon juice over the top and mix in dry ingredients bowl.
-
Make a well in the centre of the dry ingredients and mix wet into dry ingredients until just combined - lumpy is good!
-
Add coated blueberries and gently mix through - set aside.
-
To make crumble topping, using your hands, rub together the butter and the flour until combined.
-
Add the rest of crumble ingredients and use your hands to combine.
-
Divide the muffin mix into muffin casings 3/4 of the way full. Top with crumble mixture and press down so the crumble sticks while baking.
-
Bake for 16-20 minutes until a toothpick comes out clean and the crumble is golden brown.
