04-29-2009, 04:16 AM
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#1 (permalink)
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Join Date: Apr 2009
Posts: 16
Points: 2,345.27 Bank: 0.00 Total Points: 2,345.27 |  Almond & blueberry crumble muffins
Almond & blueberry crumble muffins Ingredients - Melted butter, to grease
- 375g (2 1/2 cups) self-raising flour
- 155g (3/4 cup, firmly packed) brown sugar
- 150g butter, melted
- 80ml (1/3 cup) milk
- 2 eggs, lightly whisked
- 220g frozen blueberries, thawed
- Bought vanilla custard, to serve
- Crumble topping
- 115g (3/4 cup) plain flour
- 90g chilled butter, chopped
- 100g (1/2 cup, firmly packed) brown sugar
- 50g (1/2 cup) flaked almonds
Method - Preheat oven to 180°C. Brush twelve 150ml-capacity Texas muffin pans with melted butter to lightly grease.
- To make the crumble topping, place the flour in a bowl. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Stir in the sugar and almonds.
- Place the flour and sugar in a large bowl. Add the butter, milk and egg, and stir until well combined.
- Spoon the mixture evenly among the prepared pans. Divide the blueberries evenly among the pans. Sprinkle over the crumble mixture. Bake in oven for 20-25 minutes or until a skewer inserted into the centres comes out clean. Set aside in the pans for 15 minutes to cool slightly.
- Warm the custard following packet directions. Remove the muffins from the pans and divide among serving plates. Drizzle over the custard to serve.
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