7 : Triple berry streusel

A selection of leftover berries in the fridge were just crying to be made into muffins.  Learning from number 6: the chocolate and pear muffin that the oatmeal soaked up some of the juice I again added some here. Then just to make them a little more interesting I tried a streusel topping. Unfortunately, it didn’t work so well. I had to add a lot more flour to get the crumb that the recipe called for and then it was a bit too like the muffin mixture and not really streusel enough!

Triple Berry Streusel

For the muffin:

  • 100g caster sugar
  • 300g self raising flour
  • 60g oatmeal
  • 1 tsp bicarbonate of soda
  • 80g margarine, melted and cooled
  • 2 eggs
  • 200ml milk
  • blueberries, strawberries and raspberries
  • 1 tsp vanilla flavouring

For the streusel:

  • 2 tablespoons flour
  • 5 tablespoons brown sugar
  • 2 tablespoons butter

Heat the oven to 175C. Mix the dry ingredients together. Mix the wet ingredients together. Add the wet to the dry then fold in the fruit. Spoon the mixture into cases. For the streusel put the flour and sugar in a bowl and then rub in the butter to make rough breadcrumbs. Put a small amount of streusel topping on each muffin and bake for 20 minutes until golden and firm.

6: Chocolate and pear

With a bunch of over ripe pears to use up from my last experiment I turned to the fail safe flavour combination of chocolate and pear. Comments from my blue cheese and pear muffins lead me to believe that I needed something to soak up some pear juice. Research suggested oats and it worked a treat!

  • 140g soft brown sugar
  • 230g self raising flour
  • 70g oatmeal
  • 1 tsp bicarbonate of soda
  • 30g cocoa powder
  • 85g margarine, melted and cooled
  • 2 eggs
  • 200ml milk
  • 4 pears, peeled and chopped

Heat the oven to 200C. Mix the dry ingredients together. Mix the wet ingredients together. Add the wet to the dry then fold in the pears. Spoon the mixture into cases and bake for 16 minutes until golden and firm.