For the muffins:
- 220 g self-raising flour
- 115 g (1/2 cup) vegetable oil
- 190 g (3/4 cup) milk
- 1 egg, beaten
- 165 g (3/4 cup) caster sugar
- 2 small apples, grated
For the crumble:
- 75 g (1/2 cup) plain flour
- 110 g (1 cup) rolled oats
- 80 g (1/2 cup) brown sugar
- 80 g butter, chopped
- 1 tsp ground cinnamon
Preheat oven to 190 degrees celsius (fan-forced). Line a 12-hole muffin tray with muffin cases and set aside.
Place all of the muffin ingredients (not the crumble ingredients) into a bowl and mix together until just combined.
Divide the mixture between the prepared muffin holes (filling to 2/3 full).
To make the topping, mix the crumble ingredients together until combined. Sprinkle the crumble mixture over the top of the muffins.
Bake for 20 minutes or until golden on top and cooked through.
Leave in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Calories: 289kcal | Carbohydrates: 49g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 62mg | Potassium: 125mg | Fiber: 2g | Sugar: 24g | Vitamin A: 4.6% | Vitamin C: 1.7% | Calcium: 4% | Iron: 5.6%