Boysenberry crunchy top muffins

Name: Boysenberry crunchy top muffins
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 12 patty cases; 150 g rice bran oil spread (melted); 2 eggs; 1/4 cup caster sugar; 1 lemon (zest and juice); 1 1/2 cups self raising flour; 2 cups frozen boysenberries; 1/4 cup rolled oats; 1/4 cup raw brown sugar

Boysenberry crunchy topped muffins fresh ideas

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.

Print Pin Rate

Prep Time 5

Cook Time 25

Total Time 30

Course Dessert, Snack

Servings muffins

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.

Keyword kid friendly

Tried this recipe?Let us know how it was!