Crumble-Topped Berry Muffins |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Wonderful muffins for those tarter berries, like red or black currants, lingonberries or gooseberries. The nuttiness of the whole wheat flour works so well with the sweet&tart thing going on here! Based on a few recipes I found online and fiddled with! Ingredients:
3 tablespoons whole wheat flour |
2 tablespoons ground almonds |
30 g butter (cold) |
75 ml sugar |
200 ml whole wheat flour |
200 ml all-purpose flour |
1 1/2 teaspoons baking powder |
150 ml sugar |
1/8 teaspoon ground nutmeg |
75 ml oil or 75 ml melted butter |
1 egg |
175 ml buttermilk (or half quantity each of plain yogurt and milk) |
1 teaspoon vanilla |
200 g red currants (or other berries) |
Directions:
1. Preheat the oven to 170°C
2. Put the topping ingredients in a bowl and rub them together until you have a crumbly mix. Set aside.
3. Sieve the flours and baking powder into a mixing bowl. Add sugar and nutmeg. Mix.
4. In a separate bowl, combine the wet ingredients: oil (or melted butter), egg, buttermilk and vanilla.
5. Add the wet ingredients to the dry and mix gently to just combine. Add the berries and stir. Do not overmix!
6. Divide the mixture between the muffin cases, then sprinkle on the crumble topping.
7. Bake for 30-35 minutes, until the muffins are golden brown.
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