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.
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
- 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
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.