Honey Berry Muffins with an Oat Crumble Topping

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Contributed by: Kyra Corrigan

Serves: 12

Time: Prep: 15 mins. Bake: 30 mins.

Soft and crumbly muffins that are bursting with fruit and a delicate honey flavour. The addition of the crumble adds a slight crunch and hint of cinnamon. Enjoy fresh out of the oven with a knob of butter or add to lunchboxes for a healthy and filling treat!
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Soft and crumbly muffins that are bursting with fruit and a delicate honey flavour. The addition of the crumble adds a slight crunch and hint of cinnamon. Enjoy fresh out of the oven with a knob of butter or add to lunchboxes for a healthy and filling treat!
More Information >>

PRODUCT INFORMATION

Ingredients

1 1/2 cups organic unbleached all-purpose flour
1/2 cup organic rolled oats
1 1/2 tsp aluminium free baking powder
1/2 tsp Himalayan salt
2 cups mixed berries (blueberries, blackberries, raspberries
1/2 cup organic unsalted butter, softened (8 tbsp)
1/2 organic raw honey
2 organic free-range eggs
1/4 -1/2 cup organic coconut milk

Crumble

1 1/2 tsp organic cinnamon powder
1/2 cup organic rolled oats
1/4 cup organic desiccated coconut
1/3 cup organic rapadura sugar
3-5 tbsp organic unsalted butter

method

  1. Preheat oven to 180C. Line a dozen muffin tins with liners or grease with organic butter.
  2. In a large bowl, whisk together the flour, oats, baking powder and salt. Add the mixed berries and toss to coat well. Set aside.
  3. Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating after each. Slowly add in the milk, blending until just combined.
  4. Gently add the wet ingredients with the dry ingredients and mix until just combined. Divide the batter amongst the prepared tins.
  5. Combine all the crumble ingredients together in a small bowl. Sprinkle evenly over each muffin.
  6. Bake muffins for 30-35 minutes, until golden brown.
High Fibre
High Fibre
Nut Free
Nut Free
Vegetarian
Vegetarian
Cane Sugar Free
Cane Sugar Free
Organic
Organic

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