These crumble topped muffins are a perfect way to use up any mixed berries and they taste amazing with the crumble topping.

Makes 16 muffins

Ingredients:

Crumble topping:

• ½ oz / 15g lightly salted butter
• 1 oz / 25g plain flour
• ½ oz / 15g demerara sugar

Muffin mix:

• 3½oz / 110g margarine
• 6oz / 175g caster sugar
• 9oz / 250g plain flour
• 2tsp baking powder
• 1 tsp vanilla essence
• 2 eggs
• 125ml semi-skimmed milk
• Pinch of salt
• 100g raspberries
• 100g blackberries

Method:

1. Preheat the oven to 180ºC / Gas 4.  Place 16 muffin cases on a baking tray and set aside.
2. In a bowl, beat the eggs with the vanilla essence.
3. In another bowl sieve the flour, baking powder and salt together.
4.  In a large mixing bowl, with an electric hand mixer, mix together the margarine and sugar until light and fluffy.  Add eggs and vanilla essence and mix well. Add half the flour mixture and mix together.  Add the milk and stir.  Add the remaining flour mixture and combine.
5. In a separate bowl, add the butter, demerara sugar and flour and with your fingers, rub together to make fine breadcrumbs.  Once done, set aside.
6. Divide the muffin mixture around 16 muffin cases.  Add the fruit to the top of the muffin mixture and then sprinkle the crumble over the top.
7. Bake in the oven for 25mins.

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