Monday, February 5, 2018

Strawberry Muffins With Crumb Topping

Strawberry Muffins With Crumb Topping

Don't miss this easy-to-make muffin using fresh strawberry before the season is over. Except for butter, I have used healthy ingredients - wholewheat flour and jaggery instead of maida and sugar. You can even replace the butter in the muffin with coconut oil

Whole-wheat flour – 3/4 cup
Custard powder – 2 tbsp
Jaggery (powdered) – ½ cup
Baking powder – ½ tbsp
Baking soda – ½ tsp
Cinnamon powder – ½ tsp
Butter (melted) – 4 tbsp
Fresh curd – ½ cup (little more or less according to consistency of batter)
Egg – 1
Strawberries (chopped) – ¾ cup
Crumb topping
whole wheat flour – ¼ cup
Jaggery (powdered) – ¼ cup
Cinnamon powder – ½ tsp
Butter (frozen) – 2 tbsp

Preheat oven to 180 degrees C
Mix all the dry ingredients
Beat egg and curd together
Add slowly to the dry mix
Add butter and the chopped strawberries and mix 
Scoop into a muffin tray

Crumb topping
Mix powdered jaggery, flour and cinnamon powder
Cut the butter into pieces and mix with the dry mix to resemble bread crumbs
Add this crumbly mix on top of the batter

Bake for about 20 to 25 mins till the edges of the muffin turn golden brown and a knife pierced in the centre of the muffin comes out clean
Let it cool in the oven

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