Oatmeal Crumble Muffins

I love having newly baked muffins on a sunday mourning but I think it is important that they are at least semi healthy, just so your blood sugars don't go on a roller coaster ride. These muffins are a bit custerd-y when hot but firm and soft when cooled. Although the muffins have sugar in them they are not at all to sweet, but the crumble adds the slightly sweet and buttery taste which is crucial I think.

Makes 12 large muffins

Crumble Topping

80 gr whole wheat flour

40 gr rolled oats

50gr sugar

pinch of salt

60gr butter, cold

1. Add everything into a bowl and work together with your fingers, pinching the flour and butter together until a sandy texture. But the topping into the freezer until you make the muffins.

100 gr rolled oats

100 gr whole wheat flour

100 gr all purpose flour

1/2 tsp baking powder

pinch of salt

200 gr butter, melted

70 gr cane sugar or brown sugar

350 ml plain yogurt

2 large eggs, whisked

1. Set oven to 180 C and butter a 12 muffin mould.

2. Mix together the dry ingredients in a bowl.

3. Melt the butter in a pan, then add the sugar and let it dissolve in the warm butter. Add the whisked eggs and yogurt and mix together.

4. Add the whet ingredients to the dry ingredients and stir. Do not overmix!

5. Pour the batter into the muffins mould and sprinkle the frozen crumble topping on top. Bake for 30 - 35 minutes depending on your oven. Let the muffins cool down before you remove them from the mould.