Apple Buttermilk Muffins with Coconut Crumble

Apple Buttermilk Muffins with Coconut Crumble

The aroma of these freshly baked apple muffins will tempt even the fussiest residents.

The toasted coconut crumble adds to the irresistible taste and flavour, while buttermilk has a range of health-promoting properties.

In Ayurveda, buttermilk is used to maintain health and as a treatment against diseases. It is easy to digest, is a natural treatment against swelling, irritation, digestive disorders, anaemia and also helps stop a decrease in appetite.

Try stopping at just one!

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IngredientsUnitServe 30Allergens
Butterg2Animal milk
Self-raising Flourg900Gluten (in wheat; oats; rye and barley), Wheat gluten (gliadin)
Brown Sugarg450
Dried Cinnamon Groundg10
Apple, Pureeg300
Egg, Wholeg110Eggs
Buttermilkml390Animal milk
Vegetable Oilml150

Ingredients (Topping)PrepUnitServe 30Allergens
White Plain Flourg75Gluten (in wheat; oats; rye and barley), Wheat gluten (gliadin)
Caster Sugarg72
Coconut, Desiccatedg150
Butterg510Animal milk


  1. Preheat oven to moderately hot.
  2. Grease muffin pans with butter.
  3. Combine flour, sugar and cinnamon in large bowl; stir in apple, then combined egg, buttermilk and oil.
  4. Spoon mixture into prepared pan; top with coconut crumble.
  5. To make coconut crumble: Place ingredients in small bowl: rub butter into mixture using fingertips.
  6. Bake in moderately hot oven (180°C) about 20 minutes. Cool on a wire rack.

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