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Blackberry and Apple Muffins with Pecan Crumble

Blackberry and Apple Muffins with Pecan Crumble

occasions
Breakfast, Brunch
dairy ingredients
Butter, Buttermilk
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Blackberry and Apple Muffins with Pecan Crumble

INGREDIENTS

Crumble Topping

Muffins

DIRECTIONS

Crumble Topping

1
Chop the pecans, melt the butter and combine all the dry ingredients and nuts in a bowl.
2
Pour in the melted butter and stir really well until all combined to form a buttery crumb.

Muffins

3
Preheat the oven to 180℃ fan, 200℃, gas 6. Line the muffin tin with muffin cases or grease with some oil.
4
Combine the wet ingredients in a jug - measure in the buttermilk, splash in the vanilla, drizzle in the maple syrup, crack in the eggs and whisk until all combined.
5
Cream the butter and the sugar for about 4 to 5 minutes until pale and velvety. Crack in the eggs and whisk.
6
Combine the oats, wholewheat and flour together with the brown sugar, baking powder and spice. Gradually add these into the mixture and whisk together.
7
Using 2 spoons, pour the mixture into the muffin cases. Top with the spiced crumble.
8
Bake for 20-22 minutes. Serve warm for a break with a cuppa or a breakfast on the go.
9
Note: The pecan nuts can be omitted from this recipe or substituted with seeds.
Blackberry and Apple Muffins with Pecan Crumble Recipe - National Dairy Council Ireland

Preparation Time: PT1H

Cooking Time: PT22M

Total Time: PT1H22M

Recipe Ingredients:

Crumble Topping

Muffins

Instructions for Crumble Topping

1
Chop the pecans, melt the butter and combine all the dry ingredients and nuts in a bowl.
2
Pour in the melted butter and stir really well until all combined to form a buttery crumb.

Instructions for Muffins

1
Preheat the oven to 180℃ fan, 200℃, gas 6. Line the muffin tin with muffin cases or grease with some oil.
2
Combine the wet ingredients in a jug - measure in the buttermilk, splash in the vanilla, drizzle in the maple syrup, crack in the eggs and whisk until all combined.
3
Cream the butter and the sugar for about 4 to 5 minutes until pale and velvety. Crack in the eggs and whisk.
4
Combine the oats, wholewheat and flour together with the brown sugar, baking powder and spice. Gradually add these into the mixture and whisk together.
5
Using 2 spoons, pour the mixture into the muffin cases. Top with the spiced crumble.
6
Bake for 20-22 minutes. Serve warm for a break with a cuppa or a breakfast on the go.
7
Note: The pecan nuts can be omitted from this recipe or substituted with seeds.
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