These muffins can be made fresh for breakfast (or brunch), or the night before as they keep for up to three days in a cake tin. Each serving provides 190 kcal, 5g protein, 33g carbohydrates (of ...

Line 12 muffin tins with paper cases. In a large bowl, mix together the oil, brown sugar, egg, buttermilk and vanilla. Fold in the rhubarb, apple, walnuts, baking powder, flour and oat bran ...

They have a yummy crunchy cinnamon crumble topping on top. They will keep for a few days in the pantry, a week in the fridge, or months if frozen. Makes 12 medium muffins.

I’ve deliberately kept this recipe simple and uncomplicated ... Stir the sugar through then spread evenly over the apple mix. Bake for 40 minutes until crumble topping is golden brown.

Make the crumble ... muffins taste even better once they have cooled down a little as this will allow all the flavour of the fruit to come through. Serve immediately. Feast on delicious recipes ...