Raspberry Crunch Muffins

  • Clock Icon Prep 10 mins Cooking 25 mins
  • Dinner Icon Serves 12

Simple but bursting with berry flavour and crunchy top.

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Ingredients

  • 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

Instructions

1

Preheat oven to 190ºC. Grease a 12-hole (cup) muffin pan.

2

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.

3

Divide mixture among holes of prepared pan.

4

To make the topping, rub butter into flour and stir in sugar and oats. Sprinkle over muffins.

5

Bake muffins for about 20 - 25 minutes. Let stand in pan for 10 minutes before turning onto a wire rack.

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The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.

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