Raspberry & White Chocolate Crumble Muffins
A delicious lactose-free treat that the whole family can enjoy!
Recipe by: Tiffany Kate-Lyn Matthews
Makes: 6
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients:
- 1 ½ cups flour
- ¾ cup granulated sugar
- ½ tsp salt
- 2 tsp baking powder
- 1/3 cup oil
- 1 egg
- 1/3 cup Clover Nolac
- 1 cup fresh raspberries
- ¼ cup white chocolate, chopped
- For the crumble:
- ½ cup flour
- ¼ cup granulated sugar
- ¼ cup cold margarine
How To Raspberry & White Chocolate Crumble Muffins
- Preheat oven to 180°C. Line a muffin tin with paper liners or a grease a muffin pans with cooking spray.
- In a large mixing bowl, whisk together the flour, sugar, salt and baking powder.
- In a separate bowl, mix the oil, egg, Clover Nolac until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined, then gently fold in the raspberries and white chocolate.
- In a separate bowl, combine the flour and sugar for the crumble topping, cut in the cold margarine using a fork until the mixture resembles coarse crumbs.
- Fill each muffin cup with 2/3 cup of batter, sprinkle the crumble topping evenly over each muffin.
- Bake for 18 – 20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to completely cool.