A Perfect Pantry

Ingredients

Crumble topping

• 1 1/3 cup self raising flour
• 120g cold butter, diced
• 1 tsp. vanilla paste
• 1/3 cup brown sugar
• 1/3 cup caster sugar
• 1 ½ tsp. ground cinnamon
• ¾ cup rolled oats
• ¼ cup whole buckwheat
• 1 cup dessicated coconut
• 1 ½ tbsp. coconut oil, melted
• 3 tbsp. golden syrup

Muffin mixture

• 335g self-raising flour
• 110 brown sugar
• 110g caster sugar
• 1 tsp. ground cinnamon
• 1 cup toasted coconut
• 200g rolled oats
• 250ml milk
• 2 eggs, lightly beaten
• 2 tsp. vanilla paste
• 100g butter, melted
• 400g diced pie apples
• 2 tbsp. golden syrup
• Dusting of icing sugar
• Extra ¼ cup golden syrup to drizzle

Directions

1. To prepare the crumble topping - place the flour, butter, vanilla paste, brown sugar, caster sugar and cinnamon into the food processor and pulse until it resembles coarse crumbs. Remove from the food processor and add the oats, buckwheat, coconut, coconut oil and golden syrup. Rub together with finger tips to be crumbly. Set aside until required.
2. Pre-heat the oven to 170. Line muffin tray with ½ cup capacity muffin cases. Lightly spray the inside so that the muffin is easily removed from the case.
3. To prepare the muffin mixture - Sift together the flour, sugars and cinnamon, then stir in the coconut and oats. Place the dry ingredients into the bowl of your bench mixer. On a low speed, add the milk, eggs and vanilla. Mix until well combined. Fold through the melted butter and then stir through the apples and golden syrup so that it is swirled through the batter, not completely combined.
4. Place 1/3 cup of the muffin mixture into each muffin case. Top with 2 tbsp. of crumble mixture. Drizzle the extra ¼ cup of golden syrup over the top of the crumble topping. Place in the oven on the low shelf for 20 minutes then transfer to the top shelf for the remaining 10 minutes.
5. Let cool and dust with icing sugar. Serve.

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Hand Mixer
• Hot Top Mini-Oven