Crumble Muffins
Introduction
- Prep time
- 20 minutes
- Cooking time
- 20 minutes
- Serves
- Serves 12
- Summary
- Ingredients:
- 375g Self Raising Flour
- 125g Soft Light Brown Sugar
- 100g butter melted and cooled
- 250ml milk
- 1 egg lightly beaten
- 4tbsp Rhubarb & Stem Ginger Jam
- 50g plain flour
- 25g porridge oats
- 50g butter, diced
- 50g Demerara sugar
Cooking Method
Preheat oven to 200°C/180°C fan/gas 6 and line a 12 hole muffin pan with paper cases.
Sift the self raising flour into a bowl and add the soft brown sugar.
In a small bowl, whisk the egg, milk and melted butter together.
Add the egg mixture and the Rhubarb & Stem Ginger Jam to the flour and fold together.
To make the crumble topping, add the plain flour, porridge oats and diced butter into a mixing bowl. Rub the butter in with your fingertips until the mixture resembles rough breadcrumbs. Add the demerara sugar and combine.
Divide the muffin mixture equally between the paper cases and top each muffin with a generous amount of crumble topping, gently press down.
Bake for about 20 minutes. Leave the muffins in the tin for 5 minutes before transferring to a wire rack to cool.
Other recipes for your Rhubarb & Stem Ginger Jam
Don’t have Rhubarb & Stem Ginger Jam?
If you don’t have any of the key Cottage Delight ingredients but love the recipe, perhaps you have one of these tasty alternatives in your kitchen cupboards instead?
