Ingredients

135ml Clover Springbok Unsalted butter (125g)
125ml sugar (100g)
2 eggs 125ml Clover Fresh 2% Low Fat Milk
2 ml caramel essence
250ml cake flour (140g)
250ml whole-wheat flour (150g)
15 ml baking powder
2 ml salt 1 x 410g can pie apples, drained and roughly chopped
 
Crumb topping:
50ml cake flour
50ml soft brown sugar (50g)
25 ml Clover Springbok Unsalted butter
5 ml ground cinnamon
2 ml mixed spice

• Preheat oven to 200°C.
• For Crumb topping:
  Mix the flour and sugar together and rub the butter in with fingertips.
• Cream the butter and sugar together until light and creamy. Add the eggs, one at a time, beating well after each addition. Beat until mixture is light and fluffy. Add the milk and essence and mix through.
• Sift the dry ingredients together; add wheat that remained in sieve. Add the apple pieces and mix through.
• Gradually add the butter mixture to the flour and lightly fold in to mix. Do not over mix, mixture can still be lumpy.
• Spoon into the hollows of a greased muffin pan and spoon the crumb mixture on top of each muffin. Bake for 20 – 25 minutes or until a skewer comes out clean when inserted.
• Allow to cool 5 minutes in pan before turning out onto a wire rack. Serve warm or cold.

Makes 12 muffins,

Variation: Add 50 ml chopped pecan nuts to the crumb topping.