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Ingredients
Streusel Topping
50g (2oz) butter
75g (3oz) plain flour
30ml (2tbsp) granulated sugar
15ml (1tbsp) ground mixed spice
Muffins
200g (7oz) plain flour
3ml (½tsp) bicarbonate of soda
10ml (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
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
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 soda, baking powder and salt. Stir in the
sugar. Melt butter for the muffins on HIGH MICROWAVE
for 20-30 secs. 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.
Streusel Topped Fruit Muffins Makes 12
Ingredients
250g (9oz) butter
275g (10oz) golden syrup
75g (3oz) light muscovado sugar
425g (15oz) porridge oats
Dish: bowl, 30x20x3.5cm (12"x 8"x ½") tin lined with
lightly buttered greaseproof paper
Oven Accessory:no accessory then wire shelf in
lower position
Place the butter, syrup and sugar into bowl and melt on
MEDIUM MICROWAVE for 4-5 mins. Pre-heat the oven
on CONVECTION 180ºC. Stir the oats into the butter and
press the mixture into the tin. Place tin on wire shelf and
cook on CONVECTION 180ºC for 20-25 mins. Leave to
cool in the tin for 5 mins. then mark into 18 pieces. Allow
to cool completely before removing from the tin.
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Desserts & Baking
