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Apple & blackberry crumble muffins with fondant drizzle
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145g butter, cubed
270g self-raising flour
125g golden caster sugar
1 tsp bicarbonate of soda
1 Braeburn apple, peeled and chopped into
½ tsp mixed spice
1 medium essential Waitrose Free Range Egg, beaten
150g pot natural yogurt
100g Tate & Lyle Fondant Icing Sugar
1. Preheat the oven to 170°C, gas mark 3 and line a 12-hole muffin tin with paper cases. To make the crumb topping, rub together 70g of the butter, 100g of the flour and 25g of the sugar in a medium bowl, until resembling large, coarse breadcrumbs. Melt the remaining 75g butter in a small pan and allow to cool.
2. In a large mixing bowl, combine the remaining 170g flour and 100g sugar with the bicarbonate of soda. Stir in the chopped apple, blackberries and spice. Add the melted butter along with the beaten egg and yogurt, stirring until just combined.
3. Spoon into the paper cases, then distribute the crumb topping evenly over each muffin. Bake for 20–25 minutes until golden, then place on a rack until completely cooled.
4. To make the fondant drizzle, combine the icing sugar with 2–3 tsp of water and mix until smooth and glossy. Use the end of a spoon to drizzle the fondant over each muffin.
Try adding the seeds of a vanilla pod to the fondant drizzle for
a tasty, pretty twist.
Typical values per serving:
This recipe was first published in October 2015.