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BAM Cake converter 
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Ingredients:
For the muffins:
- 115 g unsalted butter
- 200 g sugar
- 50 g brown sugar
- 2 eggs
- 1 teaspoon BAM vanilla paste
- 6 tablespoons Greek yoghurt
- 6 tablespoons milk
- 1 teaspoon baking powder
- a pinch of salt
- 240 g flour
- 2 teaspoons ground cinnamon
- a pinch of ground nutmeg
- a pinch of ground ginger
- 1 sliced and peeled apple
For the crumb topping:
- 60 g unsalted butter
- 50 g sugar
- 50 g brown sugar
- 80 g flour
For the vanilla topping:
- 200 g powdered sugar
- 2 teaspoons of milk
- 1 teaspoon BAM vanilla paste
- pinch of salt
Instructions:
For the muffins:
1
Preheat the oven to 220°C. Grease and line 12 standard-sized muffin tins with paper muffin cases. In a small bowl, mix all the ingredients for the topping with the breadcrumbs until the mixture resembles wet sand.
2
In a separate bowl, whisk the butter and sugar and whisk until combined. Gradually add the eggs. Add the Greek yoghurt, milk and BAM vanilla paste. Add the flour, baking powder, spices and salt. Stir until the mixture starts to come together. Add the apple pieces. The batter will be thick. Fill the muffin tins 3/4 full.
3
Sprinkle the tops of each muffin with about 1 tablespoon of the crumb topping mixture. Bake the muffins at 220°C for the first 5 minutes, then reduce the temperature to 200°C and bake for a further 15 minutes or until the muffins are golden brown.
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