Raspberry Crumble Muffins Recipe
Ingredients
| Plain flour | 6 Ounce | |
| Caster sugar | 2 Ounce | |
| Light brown sugar | 1 3/4 Ounce | |
| Baking powder | 2 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| 1 teaspoonground cinnamon | ||
| Butter | 4 Ounce, melted | |
| Egg | 1 | |
| Milk | 4 Fluid Ounce | |
| Raspberries | 5 Ounce | |
| Grated rind of 1 lemon | ||
| Walnuts | 1 Ounce, finely chopped (For the cumble Topping) | |
| Dark brown sugar | 2 Ounce (For the cumble Topping) | |
| Plain flour | 3 Tablespoon (For the cumble Topping) | |
| Ground cinnamon | 1 Teaspoon (For the cumble Topping) | |
| Butter | 3 Tablespoon, melted (For the cumble Topping) | |
Directions
1. Preheat a 350°F/180°C/ Gas 4 oven Grease 12 deep muffin tins or use paper cases.
2. Sift the flour into a bowl. Add the sugars, baking powder, salt and cinnamon and stir to blend.
3. Make a well in the centre. Place the butter, egg and milk in the well and mix until just combined. Stir in the raspberries and lemon rind. Spoon the mixture into the prepared tins, filling the cups almost to the top.
4. For the crumble topping, mix the nuts, dark brown sugar, flour and cinnamon in a bowl. Add the melted butter and stir to blend.
5. Spoon some of the crumble over each bun. Bake until browned, about 25 minutes. Transfer to a rack to cool slightly. Serve warm.
2. Sift the flour into a bowl. Add the sugars, baking powder, salt and cinnamon and stir to blend.
3. Make a well in the centre. Place the butter, egg and milk in the well and mix until just combined. Stir in the raspberries and lemon rind. Spoon the mixture into the prepared tins, filling the cups almost to the top.
4. For the crumble topping, mix the nuts, dark brown sugar, flour and cinnamon in a bowl. Add the melted butter and stir to blend.
5. Spoon some of the crumble over each bun. Bake until browned, about 25 minutes. Transfer to a rack to cool slightly. Serve warm.
Chef
