oven to 375F, Gas 5. Line twelve 125ml muffin holes with muffin papers.
Sift the flours, cinnamon and cloves into a large bowl, add the husks
and stir in the sugar. Make a well in the center. Put the milk, eggs and
butter in a jug, whisk and pour into the well. Fold gently until just
combined - the batter should be lumpy. Gently fold in the fruit, then
spoon the mixture into the muffin holes. To make the crumble, put the
flour, sugar and oats in a bowl. Rub the butter in with your fingertips
until most of the lumps are gone. Sprinkle 2 teaspoons of the crumble
over each muffin. Bake for 25 minutes, or until golden. Cool in the tin
for 5 minutes, then transfer to a wire rack.