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What you’ll need

flour

1 cup The Healthy Baker Self Raising Flour

baking soda

½ teaspoon bicarbonate soda

cardamom powder

½ teaspoon cardamom powder

buttermilk

175ml buttermilk

eggs

2 eggs

brown sugar

1 ¼ cups brown sugar

oil

100ml auzure Canola Oil

mango

2 mangoes, cut into rough cubes

For the nutty crumble mix

brown sugar

½ cup brown sugar

butter

150g butter, softened

flour

1 cup The Healthy Baker Plain Flour

almond meal

½ cup hazelnut or almond meal

salt

pinch salt

cinnamon

½ teaspoon cinnamon

rolled oats

80g rolled oats

almonds

80g hazelnuts or almonds, roasted and roughly chopped

1

Preheat oven to 180°C and grease or line a 12-hole muffin tray with paper cases.

2

Sift dry ingredients together in a large bowl.

3

In another bowl, whisk together the buttermilk, eggs, sugar and oil until well combined.

4

Gently fold the wet and dry ingredients together and add the mango, stirring until just combined.

5

Divide the batter between the muffin holes, filling them only 3⁄4 of the depth and top with a 1cm layer of crumble mix.

6

Bake for 25 minutes or until muffins are golden and cooked through.

7

For the crumble, mix the sugar, butter, flour, nut meal, salt and cinnamon together with your fingers, working the ingredients into a sand-like mixture.

8

Stir through the oats and chopped nuts and keep in the fridge or freezer until ready to use.

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