Instructions
- To make the crumble topping, mix together the 50g granulated sugar, 45g plain flour, 30g porridge oats, 1tsp ground cinnamon.
- Rub in the 50g butter with your fingertips, until crumble mixture is achieved. Set aside.
- Preheat oven to 220C/200C fan/gas 7. Line 12-hole muffin tin with muffin cases.
- In a bowl, beat together the granulated sugar, brown sugar and butter until creamy.
- Add in eggs, vanilla and yogurt and mix until combined. It may seem curdled but that is ok.
- fold in the dry ingredients - plain flour, bicarb soda, baking powder, ground cinnamon, salt, ground nutmeg, ground ginger.
- Fold in the apples.
- Evenly spoon the batter into the muffin liners. Then, spoon the crumble mix on top of the batter and press down to stick. Bake for 15-20 minutes, or until risen and golden,