Loaded with grated apple, pecans, and plenty of cinnamon, these crumble-topped muffins are equally as tasty for breakfast as ...

We love muffins! Whether it is for the perfect grab and go breakfast, as an addition to a brunch or for a delicious snac ...

It’s apple season and there is nothing I like better than eating a crisp, sweet apple picked from the tree. We have an old apple tree that should be cut down, but this year it produced some ...

In a large bowl, take flour, oatmeal, baking soda, baking powder and cinnamon. Mix well. 2. Add brown sugar, carrot, apple, dry fruits, flax seed, raisins, milk, oil ...

Fold in the rhubarb, apple, walnuts, baking powder, flour and oat bran, then spoon the mixture into the cases. Mix together the demerara sugar, cinnamon and nutmeg and sprinkle over the muffins.

Line 8 holes of a muffin tin with paper muffin cases. Sift the flour, baking powder, cinnamon and salt into a large mixing bowl. Add the blueberries and lightly toss the fruit through the flour.

They have a yummy crunchy cinnamon crumble topping on top. They will keep for a few days in the pantry, a week in the fridge, or months if frozen. Makes 12 medium muffins.