Name: Crumble topped apple cakes
Total time: 30 min
Yield: 12
Ingredients: 2 tablespoons butter; 1 tablespoon All purpose flour; 2 tablespoons Demerara Sugar; 2 tablespoons Almond flour; 4 tablespoons Sunflower seed; 2 cups All purpose flour; 2 teaspoons Baking powder; 0.5 cups brown sugar; 1 teaspoon Mixed spice; 2 Apple cored and chopped; 1 egg; 0.667 cups Sour cream; 0.25 cups butter melted

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Calories:	229 kcal
Difficulty:	easy
Preparation:	30 min
Ready in:	30 min

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	229 kcal	(11%)
Protein	4 g	(8%)
Fat	11 g	(14%)
Carbohydrates	30 g	(12%)
Added Sugar	8 g	(9%)
Roughage	1 g	(3%)
Vitamin A	81.17 µg	(10%)
Vitamin D	0.17 µg	(3%)
Vitamin E	0.97 mg	(8%)
Vitamin B1	0.17 mg	(15%)
Vitamin B2	0.14 mg	(10%)
Niacin	1.77 mg	(11%)
Vitamin B6	0.02 mg	(1%)
Folate	43.67 µg	(22%)
Pantothenic Acid	0.12 mg	(2%)
Biotin	0.53 µg	(1%)
Vitamin B12	0.12 µg	(5%)
Vitamin C	1.14 mg	(1%)
Potassium	59.4 mg	(3%)
Calcium	78.61 mg	(10%)
Magnesium	10.19 mg	(3%)
Iron	1.37 mg	(10%)
Iodine	5 µg	(3%)
Zinc	0.17 mg	(2%)
Saturates	5 g
Cholesterol	38.74 mg

Recipe author: EAT SMARTER

Ingredients

For muffins

For the topping

2 tablespoons	butter
1 tablespoon	All purpose flour
2 tablespoons	Demerara Sugar
2 tablespoons	Almond flour
4 tablespoons	Sunflower seed

For the muffins

2 cups	All purpose flour
2 teaspoons	Baking powder
½ cups	brown sugar
1 teaspoon	Mixed spice
2	Apple cored and chopped
1	eggs
⅔ cups	Sour cream
¼ cups	butter melted

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Directions

1 For the topping: rub the butter into the flour, sugar and almonds until the mixture resembles breadcrumbs. Stir in the sunflower seeds and set aside.

2 Heat the oven to 190°C (170° fan) 375°F gas 5. Line a 12-hole muffin pan with paper cases.

3 For the muffins: sift the flour and baking powder into a mixing bowl. Stir in the sugar, mixed spice and apples.

4 Mix together the egg, soured cream and melted butter.

5 Pour the wet ingredients into the dry and stir lightly until everything is just combined. The mixture will be lumpy.

6 Spoon the mixture into the paper cases, sprinkle over the topping and bake for about 15 minutes or until the muffins are well risen and firm.

7 Place on a wire rack to cool completely.

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