Michelle Evans-Fecci
calendar Friday, 24 February 2023
Muffins
Ingredients
- 220g plain flour
- 1tsp baking powder
- 1tsp bicarbonate of soda
- 1tsp cinnamon
- 180g caster sugar
- 180g fresh fruit (raspberries, blueberries, diced rhubarb, blackberries)
- 130ml buttermilk
- 1tsp vanilla extract
- 1 large egg
- 30ml vegetable oil
- 50g each of butter
- plain flour
- caster sugar
- 25g porridge oats & few chopped nuts
Method
- Preheat oven to 200 fan.
- Make the crumble top by rubbing the butter and flour together to form breadcrumbs, then add oats, sugar and chopped nuts. Set to one side.
- Chop the fruits (if large) and add to the flour.
- Mix baking powder, bicarb, cinnamon and sugar together in a large bowl.
- Roughly stir it all then add the flour and fruit and mix well.
- In a jug whisk the egg with the vanilla oil and buttermilk.
- Add wet ingredients into the bowl, and spoon into cases 3/4 full.
- Top with crumble and bake for 15-20 minutes.
Recipe by Michelle Evans-Fecci, originally featured on Prynhawn Da.
Instagram: @bakesbymichelle
Twitter: @bakesbymichelle
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