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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