Moist Apple and Raisin Muffin

Ingredients: 

• 2 cups (300g) self-raising flour, sifted
• 2/3 cup (150g) caster sugar
• 1 cup (250ml) buttermilk
• 2 eggs, lightly beaten
• 1/3 cup (80ml) vegetable oil
• 1/2 teaspoon cinnamon
• 1 finely chopped pink lady apple, skin on
• 1/2 cup (85g) raisins

Crumble Topping

• 1/2 cup plain flour
• 60g butter, chilled, cubed
• 2 tablespoons caster sugar
• 2 tablespoons slivered almonds, chopped

Method:

1. Preheat oven to 180°C. Place flour and sugar in a large bowl. In a separate bowl, whisk together buttermilk, eggs, oil and cinnamon. Stir through apple and raisins.
2. Pour wet mixture into dry ingredients and stir until just combined. Spoon mixture into a lightly greased 12-hole, 1/2 cup muffin pan, taking care not to overfill. Place in oven and bake for 20 minutes or until golden. Serve warm or cold.
3. Make crumble: Sift flour into a bowl. Using your fingertips, rub butter into flour until mixture resembles fine breadcrumbs. Stir in sugar and nuts. Cover. Refrigerate

Source : taste.com.au