CRUMBLE-TOPPED BERRY MUFFINS

Crumble-Topped Berry Muffins image

Provided by stormylee

Time 40m

Yield 10 muffins

Number Of Ingredients 14

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3 tablespoons whole wheat flour
2 tablespoons ground almonds
30 g butter (cold)
75 ml sugar
200 ml whole wheat flour
200 ml all-purpose flour
1 1/2 teaspoons baking powder
150 ml sugar
1/8 teaspoon ground nutmeg
75 ml oil or 75 ml melted butter
1 egg
175 ml buttermilk (or half quantity each of plain yogurt and milk)
1 teaspoon vanilla
200 g red currants (or other berries)

Steps:

Preheat the oven to 170°C
Put the topping ingredients in a bowl and rub them together until you have a crumbly mix. Set aside.
Sieve the flours and baking powder into a mixing bowl. Add sugar and nutmeg. Mix.
In a separate bowl, combine the wet ingredients: oil (or melted butter), egg, buttermilk and vanilla.
Add the wet ingredients to the dry and mix gently to just combine. Add the berries and stir. Do not overmix!
Divide the mixture between the muffin cases, then sprinkle on the crumble topping.
Bake for 30-35 minutes, until the muffins are golden brown.

Nutrition Facts : Calories 196.9, Fat 11, SaturatedFat 2.8, Cholesterol 25.7, Sodium 102.3, Carbohydrate 21.1, Fiber 2.6, Sugar 2.8, Protein 4.5