Strawberry & cream cheese muffins with oaty crumble topping
Ready in 1 hour 15 minutes | Makes about 14
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.