152
Ingredients
Streusel Topping
50g (2oz) butter
75g (3oz) plain flour
30ml (2tbsp) granulated sugar
15ml (1tbsp) ground mixed spice
Muffins
200g (7oz) plain flour
3 ml (½ tsp) bicarbonate of soda
10 ml (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
Makes 12
Dish: bowl, 2 x 6 hole muffin tins + 12 paper
muffin cases
Oven Accessory: no accessory then enamel
shelf in lower po 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
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.
Flapjack
Desserts & Baking