Deb’s Fruit Compote Muffins
Serves 16-20 people
15mins Prep
20mins 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.
