Apple Streusel Muffins

INGREDIENTS:

150g sour cream

150g ground almonds

150g gluten-free plain flour

2 tsp gluten-free baking powder

1 tsp ground cinnamon

1 tsp xantham gum

½ tsp salt

150g butter, soft

125g caster sugar

3 eggs

150g apple, peeled, cored and chopped into chunks

Topping: 65g soft light brown sugar

2 tbsp gluten-free plain flour 25g cold butter

50g nuts, chopped (hazelnuts, almonds, pecans)

METHOD

Pre-heat the oven to 180°C. Line a 12 hole muffin tin with muffin cases.

First make the streusel topping. Combine the sugar and the flour, then cut cold butter in and rub-in until it resembles fine breadcrumbs. Add the chopped nuts and set aside.

In a large bowl, combine the dry ingredients (except the sugar).

Using an electric whisk, cream the butter with the sugar until it is pale and fluffy. Add the eggs, one at a time, beating well after each addition. It should look like mayonnaise. Add the flour alternately with the sour cream, folding gently to mix together. Fold in the apple chunks.

Divide the mixture into the 12 muffin tins, being careful not to over-fill as they will rise and have less structure than “normal” muffins. Place a spoonful of streusel topping on each one.

Bake for 15 - 20 minutes, and cool on a cooling rack (or the muffin cases go soggy).