Raspberry Crunch Muffins
Serves 12 • Prep 10 mins • Cooking 25 mins
Simple but bursting with berry flavour and crunchy top.
What you’ll need
2½ cups The Healthy Baker Self Raising Flour
1 cup brown sugar
2 eggs lightly beaten
1 cup buttermilk
2 teaspoons vanilla essence
150g fresh or frozen raspberries
100g butter melted
For the topping
1 tablespoon butter
2 tablespoons The Healthy Baker Plain Flour
2 tablespoons demerara sugar
1 tablespoon rolled oats
Preheat oven to 190ºC. Grease a 12-hole (cup) muffin pan.
Sift flour into a large bowl and stir in brown sugar. In a medium sized bowl place eggs, butter, buttermilk and vanilla. Whisk to combine. Add to flour mixture and stir until just combined. Gently stir in raspberries.
Divide mixture among holes of prepared pan.
To make the topping, rub butter into flour and stir in sugar and oats. Sprinkle over muffins.
Bake muffins for about 20 - 25 minutes. Let stand in pan for 10 minutes before turning onto a wire rack.