Compote Muffins

Serves 16-20 people, 15mins Prep, 20mins Cook

Ingredients:

MUFFINS

• 3 cups Flour

• 2tsp Baking powder

• 1/2 cup Caster sugar

• 1/2 cup Chocolate Chips

• 2 Egg

• 1 cup Milk

• 1tsp Vanilla essence

• 100g, melted & cooled Butter

• 1 1/4 cup Barker’s Professional Blueberry, Cranberry & Chia Seed Compote

CRUMBLE TOPPING

• 1/2 cup Flour

• 1/4 cup Caster sugar

• 50g, softened Butter

Method:

1. Preheat oven to 200C.

2. To make crumble topping: sift flour into a bowl and stir in sugar. Rub in butter until mixture resembles fine crumbs.

3. To make muffin mix: sift flour, baking powder and sugar into a bowl. Stir through chocolate chips and make a well in the centre.

4. In a jug mix together eggs, milk and vanilla essence.

5. Stir liquid ingredients into dry ingredients the fold through melted butter and Barker’s Professional Blueberry, Cranberry & Chia Seed Compote.

6. Three quarters fill approximately 16 - 20 well-greased muffin tins.

7. Sprinkle a teaspoon of crumble mixture on top of each.

8. Bake for approximately 20 minutes until well risen, golden and cooked.

9. 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.

This Recipe Uses: