These apple muffins can be adapted very easily to use any fruit or flavour. You can whip these muffins up so quickly and with minimal mess to clean up. Have them baking while you brew the coffee and voila, you’re ready for guests.

Method:

• Preheat the oven to 180°C (350°F). Grease a 12-cup muffin pan.
• Add all the dry ingredients to a large bowl and stir well to combine. Whisk all the wet ingredients in a separate bowl. Pour the wet ingredients into the dry ingredients and fold in gently 5 to 6 times to combine. Over stirring can cause dry muffins so just fold enough to make sure the flour is mixed.
• Add the fruit you are using and fold a couple more times to evenly distribute.
• Spoon the batter into the prepared muffin pan. If using the crumble topping, mix all the ingredients together in a large bowl until it resembles breadcrumbs, then sprinkle 1 to 2 teaspoons of the crumble on the top of each muffin.
• Bake the muffins for 15 minutes, or until golden on top and cooked through. To test if they are done, insert a skewer into the middle and if it comes out clean then the muffins are cooked.

Tip: Cut 13 – 15cm (5 to 6 inch) squares of baking parchment and press them into the greased muffin pan to cook the muffins in. They will look like you’ve bought them in from your favourite bakery, but they’ll be made by you.

Subs : You can use any fruit, nuts, or choc chips. Some of my favourite additions are banana and walnut, frozen berries, or poached quince or rhubarb.