Deb’s Fruit Compote Muffins

PRINT RECIPE
  • Gluten Free Recipe
  • Gluten Free Recipe

Makes: 16-20 muffins

Recipe & Photo by Debbie Oulsnam

INGREDIENTS

Topping:
  • ½ cup flour (or gluten free flour)
  • ¼ cup caster sugar
  • 50g softened butter

METHOD

  1. Preheat oven to 200C.
  2. To make crumble topping: sift flour into a bowl and stir in sugar. Rub in butter until mixture resembles fine crumbs.
  3. To make muffin mix: sift flour, baking powder and sugar into a bowl. Stir through chocolate chips and make a well in the centre.
  4. In a jug mix together eggs, milk and vanilla essence.
  5. Stir liquid ingredients into dry ingredients the fold through melted butter and fruit compote.
  6. Three quarters fill approximately 16 - 20 well-greased muffin tins.
  7. Sprinkle a teaspoon of crumble mixture on top of each.
  8. Bake for approximately 20 minutes until well risen, golden and cooked.
  9. Cool in tins for 5 mins before transferring to a cake rack and serving.
BACK TO RECIPES
VIEW ALL RECIPES

Menu