Instructions: Method:
PREHEAT oven to 210 C. Grease a 12-hole muffin pan with corn oil or melted butter.

Sift flour, baking powder and spices into a large bowl. Stir in sugar and salt. In a small bowl combine melted butter, yoghurt, milk and egg. Add combined mixture all at once to flour and stir gently with a fork until all ingredients are just moistened. Add apples and sunflower seeds. (Do not over mix the batter.)

Spoon batter evenly into each muffin hole filling slightly more than two-thirds full. Sprinkle with crumble topping.

Bake in preheated oven for 20 minutes or until golden brown. Loosen with a palette knife and remove muffins out onto a wire rack to cool.

Crumble Topping
Part A:
3 tbsp slivered almonds
3 tbsp chopped walnuts
2 tbsp sugar
3 tbsp plain flour
25g cold butter - diced

Method:
Combine all the ingredients (A) together in a small bowl. Rub in diced butter with your finger tips and mix well until mixture turns crumbly.

Footnote:
This recipe makes ten beautiful muffins. They will come out all puffed up if you fill the cups to slightly more than 2/3 full.

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