Name: Crunchy raspberry muffins
Cook time: 20 min
Total time: 20 min
Ingredients: Crunchy nut topping; 2 tablespoon caster (superfine) sugar; 1/3 cup (40g) finely chopped walnuts or pecans; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 2 cup (300g) self-raising flour; 1/2 teaspoon ground cinnamon; 1/3 cup (75g) caster (superfine) sugar; 1 egg, beaten lightly; 60 gram (2 ounces) butter, melted; 1 cup (250ml) buttermilk; 200 gram (6½ ounces) fresh or frozen raspberries

Crunchy raspberry muffins

Sprinkled with a crunchy walnut topping, these fluffy raspberry muffins are lightly spiced with cinnamon and nutmeg, resulting in a delicious combination of flavour and texture.

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Makes 10 Item

Cook

20M

Ingredients

Crunchy nut topping

2 tablespoon caster (superfine) sugar

1/3 cup (40g) finely chopped walnuts or pecans

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 cup (300g) self-raising flour

1/2 teaspoon ground cinnamon

1/3 cup (75g) caster (superfine) sugar

1 egg, beaten lightly

60 gram (2 ounces) butter, melted

1 cup (250ml) buttermilk

200 gram (6½ ounces) fresh or frozen raspberries

Method

1.Preheat oven to 200°C/400°F. Grease 10 holes of 12-hole (⅓-cup/80ml) muffin pan.

2.To make crunchy nut topping, combine ingredients in small bowl.

3.Sift flour, cinnamon and sugar into large bowl. Stir in combined egg, butter and buttermilk, then raspberries; mix until just combined. Spoon mixture into pan holes; sprinkle with topping.

4.Bake muffins about 20 minutes. Serve warm or cooled.

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Ingredients

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