Ingredients:
BATTER:
2 cups BD All Purpose Flour
2 teaspoons Baking Powder
1/2 teaspoon -Salt
1/2 teaspoon BD Cinnamon
1/8 teaspoon BD Ground Nutmeg
1/2 cup BD Sugar
1/3 cup BD Brown Sugar
2 Large Eggs
2/3 cups - BD Organic Arbequina Olive Oil
1 cup Milk
1 teaspoon Vanilla Extract
TOPPING:
3/4 Cup BD Flour
1/2 Cup BD Brown Sugar
1 Tablespoon Vietnamese Cinnamon
5 tablespoons Melted Butter
Instructions:
1. Preheat the oven to 350 prepare your 12-cup muffin tin
2. In a small bowl, mix together the dry topping ingredients with the melted butter for the crumble topping. Set aside.
3. In a bowl, whisk together the contents of baking mix
4. In a separate bowl, whisk together eggs, oil, milk and vanilla
5. Add the dry ingredients into the wet ingredients and whisk just until combined (some lumps are ok - do not overmix).
6. Fill each muffin tin about 3/4 full with the batter. Then, sprinkle about a tablespoon (or however much you feel) of the crumble evenly over the surface of each muffin.
7. Bake for 22 - 26 minutes, or until the top of the muffin is firm and a toothpick inserted in the center comes out clean (a couple crumbs are ok, but no wet batter).
8. Let the muffins cool in the tin for about 10 minutes, then remove to a wire rack to continue cooling.
Yields 12 muffins