Deb’s Fruit Compote Muffins
Serves 16-20 people
15 min prep
20 min cook
These delicious fruit compote muffins can be made with plain flour, wholemeal flour or Gluten Free Flour for your liking!
By Debbie Oulsnam
Ingredients
Muffins
- 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
- 100g, melted & cooled Butter
- 1 1/4 cup Barker’s Boysenberry & Blackcurrant with Chia Fruit Compote
Topping
- 1/2 cup Flour
- 1/4 cup Caster sugar
- 50g, softened Butter
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 fruit 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.
