Boysenberry Crunchy Topped Muffins

The crunchy topping on these fruity muffins make them truly irresistible

2 min read

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Boysenberry Crunchy Topped Muffins


  • 12 patty cases
  • 150 g rice bran oil spread, melted
  • 2 eggs
  • 1/4 cup caster sugar
  • 1 lemon, zest and juice
  • 1 1/2 cups self-raising flour
  • 2 cups frozen boysenberries
  • 1/4 cup rolled oats
  • 1/4 cup raw brown sugar

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  1. Preheat the oven to 200°C. Line a 12 cup muffin pan with patty cases.
  2. Combine the first five ingredients in a bowl, fold through flour and then gently fold in blackberries, being careful not to turn the mixture pink.
  3. Fill each patty case with mixture and sprinkle with the rolled oats and raw brown sugar combined.
  4. Bake for 25-30 minutes; cool slightly before serving.

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