Apple Rhubarb Crumble Muffins

Ingredients

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Method

1. Preheat the oven to 215°C fan-forced. Grease and line 12 whole, 100ml capacity muffin pan. Be sure to allow 4 to 5cm’s of baking paper over hang to all for the rise of the muffins.
2. Sift flour through a fine sieve into a large bowl. Add the salt, baking powder and cinnamon. Stir to combine and set aside.
3. Diced and peel the apples and dice the rhubarb stalks and set aside.
4. 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 and whisk until combined.
5. Gradually add brown and caster sugar; whisk until the sugar is incorporated and dissolved. The mixture should be a rich brown colour.
6. 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 not be dry and dense).
7. 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.
8. 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.
9. Bake in the preheated oven for 5 minutes on 215°C fan-forced, then turn down to 190°C fan-forced for 25 minutes. They will be ready once the crumble is golden brown and an inserted skewer comes outs just clean.