As seen in Adelady magazine, issue 5.
Time :: 45 mins
Serves :: 10
Recipe :: Laura Bakhtiarian
Take a big bite out of these muffins and find a sweet surprise waiting for you inside.
Photo :: Naomi Giatas
Ingredients
375g plain flour, sifted
1 tbsp baking powder
155g brown sugar
150g butter, melted
100ml milk
2 eggs
150g Australia’s Violet Crumble, roughly chopped
Icing sugar
Thick cream, for serving
Crumble topping
30g Australia’s Violet Crumble, finely chopped
115g plain flour
90g butter, chilled
100g brown sugar
Method
• Preheat oven to 180° fan-forced. Line a muffin baking tin with 9 to 10 muffin wraps.
• Place flour, baking powder and sugar into a large mixing bowl. Add butter, milk and eggs and stir until well combined. Fold through the Violet Crumble pieces.
• To make the crumble mixture, place these ingredients into a blender or food processor and bring together until it resembles breadcrumbs.
• Spoon the batter evenly among the muffin pans, and sprinkle each with the crumble mixture.
• Bake for 20–25 minutes, or until a skewer inserted into the centres comes out clean. Set aside in the pan for 15 minutes to cool slightly before turning out onto a cooling rack.
• Dust with icing sugar, and serve with a dollop of thickened cream.
Photo :: Naomi Giatas
We used: Australia’s Violet Crumble
It’s the shatter that matters when it comes to Australia’s Violet Crumble, and this choc-coated honeycomb never disappoints. Created in Australia over 100 years ago, you can find this crowd-pleaser in all supermarkets. Visit violetcrumble.com.au for more recipes.
