Gooseberry Crumble Muffins
Juicy roasted gooseberries in a soft muffin topped with crumble
Servings: 12 muffins
- 250 g (9oz) gooseberries
- 1 – 2 tablespoon golden caster sugar
- 75 g (3oz)plain flour (all purpose flour)
- 40 g (1½oz) butter cut into cubes
- 2 tablespoon demerara sugar
- 350 g (12oz) plain flour (all purpose flour)
- 2 teaspoon baking powder
- 125 g (4oz) golden caster sugar
- 300 g (10oz) Greek style natural yogurt
- 3 tablespoon olive oil
- 1 large egg
First roast the gooseberries.
Meanwhile, Prepare the crumble topping.
Next mix 350g (12oz)flour, 2teaspoon baking powder and125g (4oz) caster sugar together in a mixing bowl and make a well in the centre.
An a separate bowl beat together 300g (10oz) yogurt, 3 tablespoon oil and 1 egg with a work until combined. Pour into the centre of the dry ingredients.
Add the roast gooseberries and any juices. Beat together until the ingredients are just combined.
Line a muffin tray with paper cases (or grease well) and divide the muffin mixture equally between the cases filling about three-quarters full.
Sprinkle a little crumble mixture on the top of each muffin and bake in the oven for 20 minutes until golden brown. Allow to cool in the tin for a few minutes before transferring to a wire rack.
Best eaten within 1-2 days. store in an airtight container in a cool dry place.
Use red or green gooseberries. If you like your cakes on the sweeter side you may want to add a little extra sugar to the gooseberries before roasting.
Do not overbeat the muffin mixture as this will make the muffins tough and rubbery. Just mix sufficiently to combine all the ingredients evenly. Do not worry about any lumps at this stage.
Serving: 1muffin | Calories: 281kcal