Strawberry Rhubarb muffins with crumble topping

Strawberry Rhubarb muffins with crumble topping
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Ingredients

    Muffin mixture

    • 90g Siúcra Granulated Sugar
    • 90g Siúcra Light Golden Brown Sugar
    • 3 eggs
    • 100 g butter, melted
    • 1 tsp baking powder
    • 1/2 tsp Vanilla Extract
    • Peel from 1 lemon
    • 400 ml strong bread flour
    • 100 ml natural yoghurt
    • 150 ml milk
    • About 10 strawberries, chopped
    • 2 rhubarb stalks, chopped

    Crumble topping

    • 50 g butter
    • 60g plain flour
    • 90g Siúcra Demerara Sugar
    • 1 tsp crushed cardamom

    Beat the eggs and sugar until fluffy.
    Mix in the melted butter, milk, yoghurt and vanilla extract.
    Carefully fold in the flour with the lemon peel. Stir until the mixture is smooth.
    Carefully mix the chopped strawberries and rhubarb into the mixture.
    Fill muffin pans to about 2/3 with the mixture.
    Combine all the ingredients for the crumble topping until crumbly and divide evenly over the muffin mixture.
    Bake in the centre of the oven at 200°C for 20-25 minutes.