PREP TIME : 25 MINUTES
COOKING TIME : 30 MINUTES
MAKES : 1 DOZEN
- 675g (4½ cups) plain flour
- 5 tsp of baking powder
- ¾ tsp fine salt
- 1½ tsp cinnamon
- 3 eggs, lightly beaten
- 230g (1 1/8 cup) caster sugar
- 90g (3/8 cup) firmly packed brown sugar
- 375ml (1½ cups) buttermilk
- 180ml (¾ cup) vegetable oil
- 1½ tsp vanilla extract
- 1 bunch of rhubarb (3 to 4 large stalks), diced into small cubes
- 3 large green Granny Smith apples, peeled and diced
- 120g (½ cup) brown sugar
- 75g (1/3 cup) all- purpose flour
- 56g (¼ cup) butter, diced
- 1 ½ tsp cinnamon
- 45g (½ cup) oats
- Preheat the oven to 215’C fan forced/ 195’ C conventional. Grease and line 12 whole, 100ml capacity muffin pan. Be sure to allow 4 to 5cm’s of baking paper over hang to allow for the rise of the muffins. Sift flour through a fine sieve into a large bowl. Add the salt, baking powder and cinnamon. Stir to combine and set aside.
- Dice and peel the apples and dice the rhubarb stalks and set aside.
- In a small bowl, combine all the crumble ingredients together and mix with your hands until a breadcrumb consistency is reached. Set aside until the muffins are finished.
- Place eggs, buttermilk, oil, vanilla extract in a bowl and whisk until combined.
- Gradually add brown and caster sugar; whisk until the sugar is incorporated and dissolved. The mixture should be a rich brown colour.
- Create a well in the flour and pour in the wet ingredients, folding the dry ingredients into the wet. (Be sure not to over mix as this will toughen the batter causing muffins that will be dry and dense).
- Once everything is just coming together add the apple and rhubarb making sure to save some of each to go on top of the muffins.
- Divide the batter evenly into muffin casings/tray. Make sure to fill right to top to ensure a large, generous serving. Top each muffin evenly with the crumble mixture and the remaining diced apple and rhubarb.
- Bake in the preheated oven for 5 mins on 215’C, and then turn down to 190’C for 25 minutes. They will be ready once the crumble is golden brown and an inserted skewer comes out just clean.
Notes & Tips
- Use any type of apple that you have lying around.
- The mixture makes for large muffins; if using standard cupcake liners you will have remaining batter to make extra, smaller muffins.
- For variations on the crumble add chopped nuts or desiccated coconut for a different taste.
James Sideris is known in the kitchen as Nutorious, and to those close to him as 'Nutty'. Infatuated with flavours and feasting both at home and abroad, Nutty is constantly creating and collaborating. His specialty? Combining baked goods and good times. Mixing the old with the new or just perfecting the good old classic treats, each item is created with precision and the utmost care to make sure each bite, recipe or simply mouth-watering image was created with nothing left in the tank.
Nutorious is about finding that balance between the healthy and the hearty, experimenting with the 'good' and the 'not so good'. Don't be fooled by the size, because we know what you're thinking- no one trusts a skinny chef. Everything in moderation right?
For more mouth-watering recipes, or to order some freshly baked muffins, go to: www.nuttybynutorious.com