Raspberry crumble muffins
Average rating:
The crumble topping gives these muffins a sweet, crunchy texture which goes really well with the slightly tart raspberries
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Cooking time: 20 mins
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Serves: 12
Ingredients
This recipe is perfect for any other summer fruits you might have picket. Alternatively, try a mixture of dried berries.
- 250g (9oz) plain flour
- 15ml (1tbsp) baking powder
- 100g (4oz) caster sugar
- 75g (3oz) butter, chilled and grated
- 1 large egg
- 175ml (6fl oz) milk
- 150g (5oz) raspberries
- Crumble topping
- 40g (1½ oz) plain flour
- 25g (1oz) butter
- 25g (1oz) pecans, chopped
- 25g (1oz) demerara sugar
Method
- Preheat the oven to 200°C (400°F, gas mark 6). Line a 12-hole muffin tray with paper muffin cases.
- Sift the flour and baking powder into a bowl and stir in the sugar and grated butter. Beat together the egg and milk, then stir into the bowl and mix lightly with a fork, the mixture should still be quite lumpy. Fold in the raspberries, then divide the mixture between the muffin cases.
- To make the crumble topping, place the flour in a bowl and rub in the butter to make fine breadcrumbs. Stir in the nuts and sugar. Sprinkle over the top of the muffins. Bake for 20-25 mins until the muffins are risen and golden.
Nutritional information per portion
- Calories 234(kcal)
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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