So berry good Pull-apart bread

PULL-APART BLUE­BERRY MUF­FIN BREAD

Diabetic Living - - Con­tents -

PREP TIME: 15 MINS (+ COOL­ING) COOK TIME: 30 MINS

SERVES 10 (AS A BREAK­FAST)

350g (21/3 cups) plain flour

215g (11/3 cups) whole­meal

plain flour

3 Tbsp psyl­lium husk

2 tsp ground cin­na­mon

1 tsp bi­car­bon­ate of soda

25g light mar­garine, plus ex­tra to

serve (op­tional)

80g (1/3 cup) caster sugar

200g blue­ber­ries

300ml but­ter­milk

150ml skim milk

2 tsp vanilla ex­tract

Crum­ble

40g (1/4 cup) plain flour

1 Tbsp raw sugar or de­mer­ara sugar 1 tsp ground cin­na­mon

25g light mar­garine, melted

1 Pre­heat oven to 180°C (fan­forced). Line a bak­ing tray with bak­ing pa­per.

2 Com­bine the flours, psyl­lium husk, cin­na­mon and bi­carb in a large bowl. Add mar­garine and use fin­gers to rub in un­til it forms fine crumbs. Stir in sugar and berries.

3 Whisk but­ter­milk, skim milk and vanilla ex­tract in a jug. Driz­zle milk mix­ture over dry in­gre­di­ents. Use a large pal­ette knife to stir mix­ture un­til it starts to come to­gether to form a dough. It will be very soft and sticky, so dust your hands with a lit­tle flour. Di­vide dough into 10 por­tions, pat each one gen­tly to smooth into rough roll shapes, then ar­range on the bak­ing tray so balls are just touch­ing, mak­ing a rec­tan­gle shape out of the dough.

4 To make crum­ble, com­bine all the in­gre­di­ents in a small bowl. Sprin­kle over rolls, press­ing down slightly into tops of rolls. Bake in pre­heated oven for 25-30 min­utes, or un­til golden and crusty. Set aside for 10 min­utes to cool slightly. Serve warm with mar­garine, if us­ing.

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