RECIPE BY:
Matt Sinclair
SERVING SIZE:
2 – 4 people
INGREDIENTS:
Streusal Topping
- ¼ cup shredded coconut
- ¼ cup brown sugar
- ¼ cup plain flour
- 1 teaspoons ground cinnamon
- 50g cold Lurpak Unsalted Butter, grated or cut into small cubes
- 1 pinch of salt
Muffins
- 1 ½ cups of self-raising flour
- ½ cup caster sugar
- ¼ cup Cobram Estate Extra Virgin Olive Oil Light Flavour
- 2 large eggs
- ½ cup Jalna Sweet and Creamy Greek Yoghurt
- 1 tsp vanilla
- 1 cup fresh or frozen blackberries
METHOD:
- Grease or line muffin tins. Preheat fan-forced oven to 180 degrees.
- In a large mixing bowl, combine self-raising flour, caster sugar, yoghurt, and vanilla. Add eggs and olive oil and mix well.
- Spoon muffin batter into pan, filling each to 2/3 full. Top each muffin with 4-5 blackberries each.
- In another mixing bowl, make the streusel topping by combining dry ingredients for topping. Add cold butter and mix using hands until ingredients form a crumble consistency.
- Top each muffin with streusel mixture and put into the oven for 20-25 minutes.
Our friends at Wine Selectors recommend pairing this dish with a Moscato.
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