Name: Apple and pecan streusel muffins
Cook time: 65 min
Total time: 65 min
Ingredients: Streusel topping; 20 gram butter; 1/3 cup (75g) firmly packed brown sugar; 2 cup (300g) self-raising flour; 4 medium_piece apples (600g); 3/4 cup (165g) caster sugar; 1 cup (120g) coarsely chopped roasted pecans; 3/4 cup (180ml) buttermilk; 90 gram butter, melted; 1 egg, beaten lightly; 1/3 cup (50g) plain flour; 2 tablespoon self-raising flour; 1/4 cup (55g) firmly packed brown sugar; 1/2 teaspoon mixed spice; 80 gram butter, chopped coarsely

Ingredients

Streusel topping

20 gram butter

1/3 cup (75g) firmly packed brown sugar

2 cup (300g) self-raising flour

4 medium_piece apples (600g)

3/4 cup (165g) caster sugar

1 cup (120g) coarsely chopped roasted pecans

3/4 cup (180ml) buttermilk

90 gram butter, melted

1 egg, beaten lightly

1/3 cup (50g) plain flour

2 tablespoon self-raising flour

1/4 cup (55g) firmly packed brown sugar

1/2 teaspoon mixed spice

80 gram butter, chopped coarsely

Method

1.Make streusel topping; process all ingredients until they come together. Enclose in plastic wrap; freeze about 1 hour or until firm.

2.Preheat oven to 180°C/160°C fan-forced. Grease two x 6-hole ¾-cup(180ml) texas muffin pans

3.Peel, core and quarter apples; slice thinly. Melt butter in large frying pan; cook apple, stirring, about 5 minutes or until browned lightly. Add brown sugar; cook, stirring, about 5 minutes or until mixture thickens slightly.

4.Sift flour into large bowl; stir in remaining ingredients (do not overmix; the batter should be lumpy).

5.Spoon mixture into pan holes; top with apple mixture. Coarsely grate streusel topping over muffins; bake about 35 minutes. Stand in pan 5 minutes; turn, top-side up, onto wire rack to cool.