About Karen

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A B&B Landlady who trains others to run B&Bs and market them. Also run a very nice non stuffy B&B in the lovely Shropshire Hills. Love dogs!

Wednesday, 21 March 2012

Cinnamon Streusel Raspberry Muffins

I've always been a bit of a muffin fan. My favourite are raspberry muffins topped with a lovely crunchy cinnamon streusel topping.

There are hundreds of muffin recipes out there and I've tried a good fair few of them. But I've finally found one that I'm entirely happy with.

Note added 14/4 - Made these with some cornmeal ( finely ground maize flour ) this morning and it produced a very nice light texture with a lovely golden colour. Replace 1/2 cup flour with 1/2 cup cornmeal.

This is a quick recipe. Thery can be prepped and in the oven in 10 minutes, ready to be served up warm on the breakfast buffet table.

Dry Ingredients
1 1/2 cups plain flour
1/2 cup caster sugar
2 tsp baking powder

Wet Ingredients
284 ml buttermilk ( one standard carton )
1/2 cup of melted butter ( or sunflower oil if you're feeling healthy )
1 free range egg
1 tsp vanilla extract

Fruit1 cup of raspberries ( you can use frozen )

Streusel topping1/3 cup plain flour
1/3 cup light muscovado sugar
1 tsp cinnamon
melted butter

Mix together the dry ingredients. Whisk the wet ingredients and pour into the dry. Mix together quickly with a large metal spoon. You mustn't overmix. The ingredients should be just combined.

Quickly fold in the fruit.
Take a 12 hole muffin tin and line with muffin cases. Spoon the mix into the muffin cases. I use an ice cream scoop for this to get even sized muffins.
Mix together the dry ingredients of the streusel topping together and add just enough melted butter to create a crumble topping. Sprinkle this over the muffins.
Put in an oven at about 180 degrees for about 25 minutes.
Eat warm!

1 comment:

  1. Have saved this one to try on a rainy day - sounds yummuy