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There a few things more satisfying in life than the wafting aroma of freshly baked muffins. These gorgeous creations are my take on a breakfast muffin. Topped with an oat crumbled and packed with fresh raspberries and kept lovely and moist with coconut yoghurt. Perfect if you in a hurry and need something delicious to accompany your morning coffee.
50g soft brown sugar
1 tablespoon of plain flour
50g unsalted butter melted (note only 1 Tbsp is used in the crumble mixture)
250g plain flour
2 teaspoons baking powder
¼ teaspoon baking soda
1 free range egg
150g granulated sugar
1 teaspoon vanilla essence
¾ cup coconut yoghurt (I used Raglan vanilla coconut yoghurt) – plain yoghurt will also work fine.
¼ cup vegetable oil
the remaining melted butter
150g fresh raspberries (frozen will also work)
1 x 12-hole muffin tin lined with muffin cases
Prep time: 15 minutes
Cooking time: 20 minutes
Preheat the oven to 200 ℃ bake.
Crumble topping – place the oats, sugar and flour in a small bowl, mix well until combined. Pour in one tablespoon of melted butter, mix until combined and set aside. The rest of the melted butter goes into the wet ingredients.
Muffins – in a large bowl whisk together the flour, baking powder, baking soda, and set aside. In another large bowl combine the egg, sugar and vanilla essence, whisk until the mixture is pale yellow, about 1 minute. The add in the yoghurt, oil, and remaining butter and whisk until fully combined. Pour the wet ingredients into the bowl with the flour and fold with a spatula until fully combined. Then add in the raspberries and fold gently until evenly distributed.
Divide this mixture between the 12 muffin cases, then sprinkle the crumble mixture evenly over the top of each muffin.
Bake in the oven for 20 minutes or until a skewer inserted in the centre comes out clean.
Allow to cool for 5 mins in muffin tin, then place on a rack to cool completely