Ingredients
-
Streusel topping:
-
50g butter
-
75g plain flour
-
26g granulated sugar
-
15ml ground mixed spice
-
Muffins:
-
200g plain flour
-
3ml bicarbonate of soda
-
10g baking powder
-
salt
-
75g caster sugar
-
75g butter
-
200ml buttermilk
-
1 medium eggbeaten
-
100g fresh berries
Directions
For your next coffee meet-up with friends or Sunday breakfast, add these moist Streusel Muffins with Berries to the table.
Ingredients
Streusel topping: |
|
| 50g butter | |
| 75g plain flour | |
| 26g granulated sugar | |
| 15ml ground mixed spice | |
Muffins: |
|
| 200g plain flour | |
| 3ml bicarbonate of soda | |
| 10g baking powder | |
| salt | |
| 75g caster sugar | |
| 75g butter | |
| 200ml buttermilk | |
| 1 medium egg | |
| 100g fresh berries | |
Steps
|
1
|
Make streusel topping by melting the butter in a Pyrex® dish on the base of oven on 600 W for 40 seconds. Add the remaining topping ingredients and combine to make a soft dough. Chill. |
|
2
|
Sift together the flour, bicarbonate, baking powder and salt. Stir in the sugar. |
|
3
|
Melt butter for the muffins on 600 W power for 30 seconds - 1 minute. |
|
4
|
Cool slightly then mix in the buttermilk and egg. |
|
5
|
Preheat oven on Convection 170 °C with the enamel shelf in the lower shelf position. |
|
6
|
Lightly stir the buttermilk mixture into the flour mixture. Fold fruit in gently. Divide mixture equally between 6 muffin cases. |
|
7
|
Crumble small amounts of streusel topping over each muffin. Place muffin tin on enamel shelf and cook on the lower shelf position Convection 170 °C for 20-25 minutes or until browned and well risen. |
Loading...
