Instructions

1. 1

   Preheat the oven to 190C/170C Fan/Gas 5. Line a 12-hole muffin tin with paper muffin cases.

   
   

2. 2

   Coarsely grate half the Pink Lady apple and put into a large bowl. Dice the remaining apple and add the flour, oatbran, baking powder, sugar and orange zest. Lightly beat together the orange juice, eggs, oil and buttermilk in a jug until combined. Pour the egg mixture into the flour and stir with a spatula until just combined. Pour the egg mixture into the flour and stir with a spatula until just combined. Divide equally between the paper cases.

   
   

3. 3

   For the crumble, rub together the flour, oats, sugar and butter in a bowl until it resembles coarse breadcrumbs. Sprinkle over the top of the cakes and bake in the oven for 20 minutes until lightly golden and risen. Leave to cool in the tin for 5 minutes and then transfer to a wire rack to go cold.

   
   

Ingredients

• 1 Pink Lady apple, cored
• 200g self raising flour
• 50g oatbran
• ½ tsp baking powder
• 175g caster sugar
• 1 orange, zested and juiced
• 3 medium eggs
• 100ml sunflower oil
• 75ml buttermilk
• 25g butter, for the crumble
• 50g plain flour , for the crumble
• 1 tbsp caster sugar, for the crumble
• 25g rolled porridge oats, for the crumble

Serves 12

Total time required 40 mins

• Preparation time: 20 mins
• Cooking time: 20 mins