Crunchy raspberry muffins | Women's Weekly Food
Fluffy raspberry muffins sprinkled with a crunchy walnut topping and lightly spiced for a delicious flavor and texture combination. Perfect for any occasion!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- Crunchy nut topping
- 2 tablespoons caster (superfine) sugar
- 1/3 cup (40g) finely chopped walnuts or pecans
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 cups (300g) self-raising flour
- 1/2 teaspoon ground cinnamon
- 1/3 cup (75g) caster (superfine) sugar
- 1 egg, beaten lightly
- 60 grams (2 ounces) butter, melted
- 1 cup (250ml) buttermilk
- 200 grams (6½ ounces) fresh or frozen raspberries
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