These muffins are moist and delicate and can be made with ripe pears, tart apples, or fresh blueberries.
1-1/2 cups self-rising flour
3/4 cup granulated sugar
1 teaspoon ground cinnamon (or 1-1/2 teaspoons if using apples)
1 extra-large egg
1/2 cup buttermilk
1/3 cup Traditional EVOO, any
1 teaspoon vanilla
1-1/4 cups diced peeled apples, or peeled ripe pears, or blueberries
Preheat the oven to 350 degrees. Line 9 muffins tins with paper liners. Stir together the flour, sugar and cinnamon in a large bowl. In a medium bowl, beat together the egg, buttermilk, vanilla and olive oil. Pour the wet mixture into the dry mixture and stir with a flexible rubber spatula until a batter forms. Gently stir in the fruit. Scoop the batter into the muffin tins. Sprinkle with the raw sugar OR crumb topping. Bake 25 minutes or until golden and firm to the touch. Let cool. Makes 9 muffins.
2 tablespoons sugar-in-the-raw
To make crumb topping:
Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 and 1/2 tsp cinnamon. Mix with fork, and sprinkle over muffins before baking.
*adopted from Rozanne Gold.