Crumble Muffins

This recipe was adapted from all.recipes website.

I have kept this recipe for quite a while and die die I have to give it a try today because of the name: "To Die For Blueberry Muffins". It says "These muffins are extra large and yummy with the sugary-cinnamon crumb topping!" and I love anything cinnamon!

Well, I do not have blueberry so I replaced with Jade Raisins and Chocolate Chips. So I have got 4 each of the flavour.


These Jade Raisins were from Hainan Island, China. In-laws bought a big pkt during their holiday trip there in mid March.






CRUMBLE MUFFINS
*slightly modify from the original recipe "To Die For Blueberry Muffins.

Ingredients:
* 1 1/2 cups all-purpose flour (I used self-raising flour, so I omit the baking powder)
* 2 tsp baking powder
* 3/4 cup caster sugar (I used slightly lesser than that)
* 1/3 cup veg oil (I used corn oil)
* 1 egg
* 1/3 cup milk
* 1 cup fresh blueberries (I used raisins and chocolate chips)

Methods:
1. Preheat oven to 180deg c. Line muffin cups with muffin liners.
2. Combine flour, baking powder, salt and sugar in a mixing bowl. .
3. Place corn oil into a 1 cup measuring cup (1 cup = 250ml); add the egg and enough milk to fill the cup. Mix this with flour mixture, need not be smooth, batter has to be lumpy. Fold in blueberries.
4. Fill muffin cups right to the top, sprinkle with crumb topping mixture.
5. Bake for about 20 - 25 mins in the preheated oven, or until done.


Crumb Toppings:-
* 1/2 cup caster sugar
* 1/3 cup all-purpose flour
* 1/4 cup butter, cubed
* 1 1/2 tsp ground cinnamon

To make crumb toppings:
1. Mix together sugar, flour, butter and cinnamon.
2. Mix with a fork, and sprinkle over muffins before baking.