Crumble Topped Fruit Muffins...

I seem to make so many cupcake/muffins at the moment. Well, unfortunately here's another. In my defence I started out intending to make this in tray cake format, then at the last minute decided I'd rather portion it up.

The idea is simple, based upon a classic fruit crumble dessert, but turned into a cake. You can try any tasty fruit you like, just make sure there's plenty of them. Having made these with 4 or 5 blackberries per cake I'd say it could easily handle twice that number, or maybe even some cubed apple too. Chunks of rhubarb would be nice.

I put a nice sprinkling of crumble on top of each cake before baking, which, once the cake mixture had risen around it, turned out to be barely noticeable. Next time I'll thoroughly top it off with crumble.

• Make a basic sponge muffin mixture by creaming butter and sugar, adding eggs and folding in self raising four (150g of each and 3 eggs).
• Spoon this into muffin cases, about two-thirds full.
• Drop several blackberries/fruit chunks on top and press into the batter.
• Make a crumble mix with the plain and wholemeal flour blend, remaining sugar, oats and cinnamon (other spices are good too). Blend in the butter gradually; you need it to just begin coming together and form lumps, but not quite become dough.
• Sprinkle generously on top of muffins.
• Bake for 15-20 minutes at 180°C

(Makes 12)

Notes:
• You might need more butter than the 50g in the ingredients for crumble, I didn't weigh it out so took a guess.