Straw­berry & cream cheese muffins with oaty crum­ble top­ping

Ready in 1 hour 15 min­utes | Makes about 14

Nadia - - FOOD IN SEASON -

1¾ cups plain flour 2 tsp bak­ing pow­der ½ cup rolled oats ½ cup des­ic­cated co­conut 1 cup co­conut su­gar 1 tsp cin­na­mon 1½ cups chopped straw­ber­ries 2 eggs 60g but­ter, melted 1 cup milk ½ tsp bak­ing soda 2 Tbsp golden syrup 100g cream cheese


¼ cup rolled oats ¼ cup thread co­conut 1 Tbsp golden syrup


Pre­heat oven to 180°C reg­u­lar bake and line a reg­u­lar muf­fin tray with cup­cake pa­pers (you might need two trays, in which case turn oven to 175°C fan­bake).


Sift flour and bak­ing pow­der into a large bowl, then stir in oats, co­conut, co­conut su­gar, cin­na­mon and straw­ber­ries.


In a sep­a­rate bowl beat to­gether the eggs, but­ter, milk, bak­ing soda and golden syrup un­til smooth.


Stir wet in­gre­di­ents into dry, mix­ing gen­tly un­til just com­bined. Half-fill pa­per cases with mix­ture, then place a small dol­lop (about ½ tsp) of cream cheese into cen­tre of each. Top with rest of mix­ture.


For top­ping, com­bine oats, co­conut and golden syrup and mix well. Top muffins with crum­ble and bake for 20-25 min­utes or un­til golden and set in cen­tre.

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