Blueberry and Cranberry Muffins

Serves 16-20 people

15mins Prep

20mins Cook

Barker’s Professional Blueberry, Cranberry & Chia Seed Compote filled muffins that are perfect for a quick snack or breakfast. Sweet and satisfying packed full of goodness.

By Barker's Professional

Compotes,

Cabinet Food

Ingredients

3 cups Flour
2 tsp Baking powder
1/2 cup Caster sugar
1/2 cup Chocolate Chips
2 Egg
1 cup Milk
1 tsp Vanilla essence
100 g
1 1/4 cup

CRUMBLE TOPPING

1/4 cup Flour
50 g

Method

Preheat oven to 200C.
To make crumble topping: sift flour into a bowl and stir in sugar. Rub in butter until mixture resembles fine crumbs.
To make muffin mix: sift flour, baking powder and sugar into a bowl. Stir through chocolate chips and make a well in the centre.
In a jug mix together eggs, milk and vanilla essence.
Stir liquid ingredients into dry ingredients the fold through melted butter and Barker’s Professional Blueberry, Cranberry & Chia Seed Compote.
Three quarters fill approximately 16 - 20 well-greased muffin tins.
Sprinkle a teaspoon of crumble mixture on top of each.
Bake for approximately 20 minutes until well risen, golden and cooked.
Cool in tins for 5 mins before transferring to a cake rack and serving.
HANDY HINT These delicious compote muffins can be made with plain flour, wholemeal flour or Gluten Free Flour.