1 ¼ cups brown sugar ½ cup salad oil 1 large egg 2 tsp vanilla essence 1 cup full milk ¾ cup chopped tamarillo 1 apple, peeled, cored and chopped (~¾ cup) ½ cup chopped walnuts 2 ½ cup plain flour 1 heaped tsp baking powder pinch salt
2 tsp ground cinnamon 1 tbsp melted butter 1/3 cup sugar
Combine brown sugar, oil, egg, vanilla essence, and milk in a bowl. Mix well. Stir in tamarillo, apple and the walnuts. (Note that total chopped fruit should be 1 ½ cups, the amount of apple to tamarillo can vary depending on personal taste). Sift together the flour, baking powder and salt. Fold dry ingredients into the tamarillo mixture. Spoon into greased muffin tins, to around ¾ full. Combine topping ingredients and sprinkle over muffins. Bake 20 – 25 minutes at 200 C.
Recipe provided by Robyn Cotton.