APPLE PECAN CRUMBLE MUFFINS WITH CREAM CHEESE FROSTING

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Ingredients

MUFFINS
1 cup cake flour
1 cup nutty wheat flour
½ cup of caster sugar
½ cup light brown sugar
¼ tsp of salt
1 tbsp baking powder
180ml milk
3 large eggs
120ml sunflower oil
2 apples (approx 250g) grated with the skin (pears or peeled and grated carrots, butternut or sweet potato)
 
FOR THE CRUMBLE
60ml (¼ cup) flour
50g pecan nuts, chopped
2 tbsp light brown sugar
25g unsalted butter, softened
 
FOR THE CREAM CHEESE FROSTING
60g unsalted butter, softened
250g cream cheese
185g icing sugar

Directions

Preheat the oven to 180°C and grease a 6 jumbo or 12 standard muffin tray or simply line it with muffin cups.

In a large bowl, mix the dry ingredients together. In a separate bowl, whisk together the milk, eggs and oil and add to the flour mixture. Add the grated apple and stir through. Divide the batter evenly between each muffin cup.

To make the crumble, combine the flour, pecan nuts, cinnamon and brown sugar and rub softened butter into the mix using your fingertips.

Top each filled muffin cup with crumble and bake in a hot oven for 25-35 minutes, depending on the size of your muffins or until a skewer comes out clean when tested. Cooling rack and allow to cool slightly before serving with a generous dollop of cream cheese frosting on the side!

While the muffins are baking, prepare the frosting. Beat the butter in a mixing bowl using an electric mixer until nice and pale and creamy, scaping down the sides of the bowl periodically. Add the cream cheese and beat on a high speed until smooth. Add the icing sugar and NOMU Vanilla Essence and beat for a few more minutes or until the frosting is smooth, light and fluffy.

Tags: muffins

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