Ingredients
Crumble topping:
- 1/2 cup flour
- 1/2 cup white sugar
- 1/2 tsp ground cinnamon
- 60g butter melted
Muffin batter:
- 2 cups flour
- 1/4 cup white sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/4 cups plain yoghurt
- 100g butter melted
- 1/2 cup packed brown sugar
- 1/4 cup milk
- 1 egg
- 1 tsp vanilla extract
- 1 cup chopped fruit (e.g. apricots, peaches, nectarins, plums)
FRESH FRUIT MUFFINS
Method
- Preheat over to 180°C. Grease or line 12-cup muffin tin with muffin paper. Set aside.
For the crumble topping:
- In a small bowl, combine the flour, white sugar and cinnamon.
- Add the melted butter and mix well. Set aside.
For the muffin batter:
- In a large bowl, whisk together flour, white sugar, baking soda, baking powder and salt.
- In a separate bowl, stir together yoghurt, melted butter, brown sugar, milk, egg and vanilla.
- Add the wet ingredients to the dry ingredients and gently fold until nearly incorporated, with some floury patches remaining. Fold in chopped fruit.
- Spoon batter evenly into prepared muffin tin. Top muffins with the crumble topping and bake until golden brown.
Comments
Thanks to Rosedale Orchard for providing the recipe.
