Raspberry Crumble Top Muffins
For the Crumble Topping
50g plain flour
35g butter, cubed
2tbsp caster sugar
50g chopped pecans or toasted almond flakes
For the Muffins
280g plain flour
1tbsp baking powder
½tsp bicarbonate of soda
pinch of salt
115g caster sugar
2 large eggs
250ml bio-live raspberry yoghurt (such as Rachel's Organic Low Fat Raspberry yoghurt)
6tbsp sunflower oil
1tsp vanilla extract
150g frozen raspberries
Preheat the oven to 180ºC. Grease a 12 hole muffin tin.
To make the crumble topping, rub together the flour and butter until it forms a rough crumble consistency. Stir in the sugar and nuts, then set aside.
To make the muffins, sift together the flour, baking powder, bicarb and salt. Stir in the sugar.
In a jug, lightly beat together the eggs, oil, yoghurt & vanilla.
Make a well in the centre of the dry ingredients then gently stir in the wet ingredients along with the raspberries. Mix until everything is well incorporated.
Using an ice cream scoop, put an equal amount of mixture into each hole, then top with a spoonful of the crumble mixture. Press the crumble down a little.
Bake for 20 minutes, or until well risen and golden brown on top. Leave to cool a little in the tins before gently removing and transferring onto a wire rack. Serve warm or cool.