LAWSUIT BUTTERMILK MUFFIN

Steps:

• 1. Preheat oven to 200 degrees C ^ and line a 12-cup muffin tin with paper liners. 2. Mix together flour, salt, baking powder and bicarb soda in a bowl then set aside. 3. In another bowl, combine the oil, brown sugar, citrus zest/lemon juice and egg. Once combined, stir in the buttermilk and vanilla extract. 4. Add the wet ingredients to the dry ingredients and mix till combined but do not overmix. Once combined gently add the fruit and mix in. Leave to sit for about 5 minutes and check the batter consistency - if it is still quite watery then add a little more flour as the batter should be quite stiff and hold it's shape. 5. Spoon the batter into the muffin cups and fill pretty much to the top. Don't do anything silly like smooth the tops over as muffins look tastier when their tops are messily puffed! Sprinkle with streusel topping and make sure they are well covered as when they cook they expand a lot and suddenly there isn't as much streusel as you thought there was! 6. Bake for 15 minutes, then lower temperature to 160 degrees C^ and bake for another 10 minutes. When the muffins are done they will spring back when lightly touched. * If you're using fruit flavouring of the liquid kind such as concentrated orange juice, you'll need to slightly increase your flour amounts so bear this in mind at step 4 when checking the consistency. Butter Streusel Topping 60g caster sugar 90g all-purpose flour 1/2 scant tsp of baking powder 1/4 scant tsp of bicarb soda 80g chilled butter, cut into cubes 3 tsp demerara sugar (coffee sugar will suffice if you don't have any demerara) 1. Combine all ingredients except demerara sugar, mixing with your fingertips till it resembles coarse breadcrumbs and has a sandy texture. 2. Use a fork to combine the demerara sugar with the dough, then set aside or store in the fridge till you need it if not using immediately.