Crumbly apple and berry muffins

This recipe is the perfect combination of two classic baked treats, apple crumble and berry muffins. The crumble on top of the delicious moist cake creates a whole new flavour from two trusted favourites.  They can be served warm or cool and will last for several days in an airtight container. 

Ingredients

• 1 3/4 cups self-raising flour
• 3/4 cup caster sugar
• 1/2 cup almond meal
• 1 apple, grated
• 1/2 cup strawberries, hulled, chopped
• 125g butter, melted
• 1/3 cup milk
• 2 eggs
• 1 teaspoon vanilla essence
• 1/2 cup plain flour
• 60g butter, chilled, cubed
• 2 tablespoons caster sugar
• 2 tablespoons slivered almonds, chopped

Method

1. 1. Preheat oven to 200C. Place paper cases in a 12 x 1/3 cup muffin pan.
   2. To make the crumble, sift flour into a large bowl. Use your fingers to rub the butter into the flour until it resembles breadcrumbs. Add sugar and nuts and mis together. Cover and refrigerate.
   3. In a large bowl, add flour, sugar, almond meal, apple and strawberries. Stir.
   4. Combine butter, milk, eggs and vanilla in a jug and whisk to combine. Pour into the flour mixture and stir with a wooden spoon. Spoon into the prepared cases.
   5. Top mixture with crumble. Bake for 15 to 20 minutes. Poke with skewer and remove ensuring it comes out clean to check if cooked. Leave to cool in pan for 5 minutes. Remove and cool on wire rack. Serve.