I was originally given this recipe at school and I  have yet to find another recipe for muffins that I prefer because this one is so simple and the ingredients can easily be altered to make any variation of flavours/fillings.

Ingredients

Recipe              

1. Sieve flour, baking powder and spices into a large bowl
2. Add rest of the dry ingredients to bowl and mix well
3. Beat together all liquid ingredients in a small bowl
4. Pour the liquid ingredients into the large bowl and stir until fully combined
5. Line a muffin tin with cases
6. Spoon the mixture into the cases leaving about a 1cm gap from top
7. Place in a preheated oven at 200°C or 392°F and bake for 20 – 25 minutes or until well risen and golden

I’ve never used a recipe to make crumble. I have always just added half butter to flour and then added sugar to taste as thats just the way my mum taught me to cook. However I decided to take notes the last time I baked a crumble to put together this recipe for apple and blackberry.

 Ingredients

crumble:

• 300g flour
• 150g butter
• 125g caster sugar
• Demerara sugar for sprinkling

filling:

• 4 eating apples
• 300g blackcurrants

Recipe

1. Sift the flour into a large mixing bowl, cut up the butter and rub into the flour with the tips of your fingers until the mixture resembles breadcrumbs
2. Mix in the Castor sugar
3. Peel, core and chop the apples. Place in a pan with a tablespoon of water and a dessertspoon of Castor. Cook on a low heat until the apples start to soften. Mix in the blackberries.
4. Spoon the fruit mixture into a  deep 7½ inch wide ovenoproof dish.
5. Sprinkle half the crumble mixture over the fruit and pat down. Then add the remainder of the mixture.
6. Sprinkle top with Demerara sugar. Bake in a preheated oven at 180C/350F/Gas 4 for 40-45 minutes until the crumble is brown and slightly crispy on top.