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Essential Plain White Flour1.5kg
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56.7p/kgVary the berries according to the season – raspberries and blueberries would also be great in this recipe by Tara Wigley. The orange juice and zest bring a distinct citrus zing but if you don’t have an orange just leave it out, the muffins will still be delicious.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
First make the topping: put the flour, cinnamon and sugar in a large bowl, then rub in the butter using the tips of your fingers until the mixture resembles chunky crumbs. Stir in the remaining topping ingredients and set aside (covered in the fridge, if making ahead).
Preheat the oven to 180ºC, gas mark 4. Line a 12-hole muffin tin with paper cases or grease well. Sift the flour, baking powder, cinnamon and a pinch of salt into a large bowl.
In a separate bowl whisk together the eggs, oil, caster sugar, vanilla, apples and orange zest (if using) until combined. Add the pecans, followed by the flour mixture; fold gently to combine (don’t overwork). Gently fold in the blackberries, trying not to break them up. Divide the mixture between the paper cases, sprinkle the crumble on top and bake for 25-30 minutes, or until a skewer inserted comes out clean. Remove from the oven and set aside to cool before serving.
Typical values per item when made using specific products in recipe
Energy | 1,527kJ/ 366kcals |
---|---|
Fat | 20g |
Saturated Fat | 3.7g |
Carbohydrates | 40g |
Sugars | 22g |
Fibre | 2.9g |
Protein | 5.5g |
Salt | 0.4g |
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