Blackberry streusel muffins

Tasty, not too sweet, spongy cake filled with zesty fruits, sprinkled with aromatic streusel topping.  Very delicious mixture of flavours, perfect addition to cup of tea. The recipe comes from 'The Australian Women's Weekly. Muffins'.

 

 Ingredients for 12 standard or 6 extra large muffins:

• 300g self-rising flour (or 300g plain flour + 1 tsp baking powder)
• 170g frozen blackberries
• 1 medium size apple
• 150g brown sugar
• 3 eggs
• 80 ml canola oil
• 80 ml buttermilk

Preheat the oven to 200C. Line muffin tin with paper cases.

Peel of the apple and great the apple coarsely. Set aside.

Sift the flour into a big bowl add the sugar and whisk. Then stir in the apple chunks and frozen blackberries. 

In separate jug whisk the eggs, then add the canola oil and buttermilk and whisk again.

Pour the wet ingredients into the dry ones and combine them all until just moist.

Spoon the batter into prepared earlier muffin tin and set aside. Prepare the streusel topping.

Ingredients for the streusel topping:

• 50g flour
• 2 tbsp brown sugar
• 1 tsp all spice or cinnamon
• 30g butter

 Place all the ingredients into a small bowl and rub between your fingers. When crumbly sprinkle it over each muffin top.

Bake the muffin about 20 minutes until well risen and golden.

Remove form oven and let them cool for a good few minutes. They are very tasty when worm but the fruits inside are very hot just after baking.

Enjoy !