Sunday, November 6, 2011

Apple Buttermilk Muffins with Coconut Crumble

Well, it's Monday again, and I'm sure if the Bangles had tried this muffin, we would be singing; "It's just another muffin Monday"! :)

I think these were the moistest muffins An has given us to date. (Of the ones I've made, at least)

The flavor was great, and they had just the right sweetness to them.  I thought some walnuts would be a good addition to the apples and cinnamon, but when I looked, the nut cupboard was bare. I did find some dark chocolate chips, however, so I said; 'why not?'. After all, the batter was the same color as chocolate chip cookie dough, right? ;)

The dark chocolate chips were actually a tasty addition, pairing well with the coconut crumble.

Be sure to stop by Baker Street and see how all the great bakers put their own twist on this delicious recipe!

For the Muffins:
21/2 cups self raising flour
3/4 cup firmly packed brown sugar
1 teaspoon cinnamon
410g can pie apples
1 egg
2/3 cup buttermilk
1/2 cup vegetable oil

For the coconut Crumble:
1/4 cup plain flour
11/2 teaspoons caster sugar
1/2 cup flaked coocnut
20 grams butter

Preheat oven to 400F / 200C
For the coconut crumble:
Place all the ingredients in a small bowl and rub the butter using your fingertips till it is nice and crumbly. Set aside
For the muffins:
Grease or line a 12 hole muffin pan
In a large bowl, combine flour, sugar and cinnamon. Stir in the apple. Do not over mix.
In a measuring jug or medium bowl, combine egg, buttermilk and oil.
Pour the buttermilk mixture into the apple mixture and mix gently.
Spoon the mixture equally into the prepared pan and top with coconut crumble.
Bake in a preheated oven for 15-20 minutes.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.