• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 250g self-raising flour
  • 1/2 tsp bicarbonate of soda
  • A pinch of salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp mixed spice
  • 1/2 tsp nutmeg powder
  • 100g soft brown sugar
  • 1 Granny Smith apple - peeled, cored and diced
  • 50g sunflower seeds
  • 1 egg - lightly beaten
  • 60g butter - melted
  • 150g plain yoghurt
  • 100ml milk
  • Crumble topping - (A):
  • 3 tbsp slivered almonds
  • 3 tbsp chopped walnuts
  • 2 tbsp sugar
  • 3 tbsp plain flour
  • 25g cold butter - diced


  1. Preheat oven to 210 °C. Grease a 12-hole muffin pan with corn oil or melted butter.
  2. Sift flour, baking powder and spices into a large bowl. Stir in sugar and salt. In a small bowl combine melted butter, yoghurt, milk and egg. Add combined mixture all at once to flour and stir gently with a fork until all ingredients are just moistened. Add apples and sunflower seeds. (do not over mix the batter.)
  3. Spoon batter evenly into each muffin hole filling slightly more than two-thirds full. Sprinkle with crumble topping.
  4. Bake in preheated oven for 20 minutes or until golden brown. Loosen with a palette knife and remove muffins out onto a wire rack to cool.
  5. To make Crumble Topping: Combine all the ingredients (a) together in a small bowl. Rub in diced butter with your finger tips and mix well until mixture turns crumbly.

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