My mum gave me a whole carrier bag of windfall apples from her garden and I didn’t want to waste any of them.  So, after stewing some down for the freezer and making an apple and blackberry crumble, I decided to make some apple crumble muffins for my husband to take to work with him.  These are lovely, or so he tells me, the crunch on the top adds some interest.

You will need:

For the muffins: 310g self-raising flour, 1/2 tsp ground cinnamon, 115g demerara sugar, 190ml milk, 2 medium eggs, 125g butter and 3 chopped apples (mine weren’t too big),

For the crumble topping: 50g plain flour, 30g demerara sugar, 20g rolled oats and 20g butter.

Preheat the oven to 190°C and line a muffin tin with 12 paper cases.  Cream together 125g butter and 115g sugar.  Add the eggs and the rest of the ingredients and mix until just combined.     Share the mixture between the paper cases.  To make the crumble place all the ingredients in a bowl and mix with your fingertips until mot of the butter lumps have gone.  Sprinkle the crumble over the muffins and place in the oven for 25 minutes until the spring back when you prod the top (very scientific!).