INGREDIENTS (12 muffins)
280g sugar
4 eggs
160ml sunflower oil
300g flour
2 tsp baking powder
2 tsp cinnamon
220g courgette (grated)
200g apple (grated)
100g sultanas
50g dissected coconut
100g crushed walnuts
Topping
50g butter
75g flour
25g yellow sugar
50g rolled oats
50g mixed seeds
1 tsp sunflower oil
4 tbs honey
Directions
1.) Preheat oven to 165 fan
2.) Prepare topping first – as it needs to be cooled in fridge for 30 minutes – place all topping ingredients into a bowl and mix well, then refrigerate.
3.) In a large bowl, stir together all the muffin ingredients and place into muffin cases, (aim for 12).
4.) Once the topping has cooled for 30 minutes, crumble it over the muffin mixture and then place in the oven for 25 mins or until the muffins have turned golden brown.
5.) Allow the muffins to cool and enjoy!