Boysenberry crunchy top muffins
These fruity muffin treats with their irresistible crunchy topping are a perfect anytime snack! Everyone will love these muffins and such a groovy thing to make together during the upcoming school hols.
Ingredients
- 12 patty cases
- 150 g rice bran oil spread melted
- 2 eggs
- ¼ cup caster sugar
- 1 lemon zest and juice
- 1 ½ cups self raising flour
- 2 cups frozen boysenberries
- ¼ cup rolled oats
- ¼ cup raw brown sugar
Instructions
- Preheat the oven to 200°C. Line a 12 cup muffin pan with patty cases.
- Combine the first five ingredients in a bowl, fold through flour and then gently fold in blackberries, being careful not to turn the mixture pink.
- Fill each patty case with mixture and sprinkle with combined rolled oats and raw brown sugar.
- Bake for 25–30 minutes; cool slightly before serving.
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