Desserts &
Baking guidelines
239
Makes 12
Dish: bowl, 2 x 6 hole muffin tins + 12 paper muffin cases
Oven Accessory: no accessory then enamel shelf in lower position
+ wire shelf in upper position
Streusel Topping
50g (2oz) butter
75g (3oz) plain flour
30ml (2tbsp) granulated sugar
15ml (1tbsp) ground mixed spice
Muffins
200g (7oz) plain flour
3 ml (1/2 tsp) bicarbonate of soda
10 ml (2tsp) baking powder
pinch salt
75g (3oz) caster sugar
75g (3oz) butter
200ml (7fl.oz) buttermilk
1 medium egg, beaten
175g (6oz) fresh or frozen berries,
raspberries or blueberries are ideal
Make streusel topping. Place butter in a bowl and place on base of oven. Melt on HIGH
MICROWAVE for 10-20 secs. Add the remaining topping ingredients and combine to make
a soft dough. Chill. Sift together the flour, bicarbonate, baking powder and salt. Stir in the
sugar. Melt butter for the muffins on HIGH MICROWAVE for 30 secs - 1 min. Cool slightly
then mix in the buttermilk and egg. Preheat oven on CONVECTION 200°C. Lightly stir the
buttermilk mixture into the flour mixture. Fold in the fruit. Divide mixture equally between
12 muffin cases. Crumble small amounts of streusel topping over each muffin. Place a
muffin tin on each shelf and cook on CONVECTION 200°C for 20-25 mins. or until
browned and well risen.
Cooking method
Ingredients
Streusel Topped Fruit Muffins
