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1
To prepare the crumble, put the chilled butter in a bowl, and using a fork or a dough cutter, chop into tiny pieces.
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2
Sift in the ingredients.
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3
Use your fingers to work the butter into the dry ingredients to make the crumble, taking care not to form large clumps.
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4
Add the nuts.
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5
Feel free to use your choice of nuts.
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6
I use 35 g of a blend of chopped walnuts, almond slices, and cashew nuts.
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7
Wrap the crumble in plastic wrap, then chill in the refrigerator to harden.
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8
That completes the preparation of the crumble.
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9
To prepare the caramelized apple, roughly chop the apple into 4 cm chunks.
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10
Put the chopped apple and sugar into a sauce pan and heat over medium-high heat.
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11
Once the apple starts to become shiny and the juice is cooked out, stir in the butter.
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12
When the apples absorb the butter, transfer to a bowl or tray to cool.
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13
To make the muffin batter, microwave the butter to soften.
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14
Keep your eye to make sure it doesn't melt.
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15
(Or, you can bring it to room temperature in advance.)
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16
Put the softened butter in a bowl, then thoroughly beat it with a whisk until creamy.
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17
Add the honey and mix well.
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18
Next, add the yogurt and whisk.
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19
It will separate, but don't worry.
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20
Then, break in the egg, and thoroughly mix.
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21
It will also separate, but that is no need for concern.
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22
Preheat the oven to 170C.
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23
Sift the ingredients into the batter.
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24
Use a whisk to mix until lumps are gone and it is completely smooth.
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25
Do not over mix.
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26
The caramelized apples should have cooled by Steps 9-11.
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27
Add the syrupy liquid from the apples to the batter, and stir it in.
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28
The batter is complete.
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29
Fill the muffin cups 50-60% full with the batter, then pack in the apples.
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30
Remove the crumble from the refrigerator, then using your fingers, crumble on top of each muffin, pressing down very gently as you go.
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31
The crumble will stick to the muffins as they bake, and will not fall out.
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32
There's no need to pack the crumble into the batter.
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33
Bake for about 30 minutes in 170C preheated oven.
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34
They're done when a skewer inserted comes out clean.
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35
There you have a crunchy and aromatic muffin with sweet apples and a moist inside.
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36
They're pleasingly delightful muffins and a perfect complement to a strong cup of coffee.
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37
I recommend cooling completely before eating for a better textured crumble, and overall better flavor.
