Rhubarb and Raspberry Crumble Muffins

Rhubarb and Raspberry Crumble Muffins

familyfoodmagazine.co.uk

Bake up a batch and present them in a basket for a lovely, tasty gift - or why not try them warm for pudding with a dollop of custard!

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Ingredients

  • 75g plain flour
  • 65g unsalted butter
  • 50g caster sugar
  • 360g plain flour
  • 370g caster sugar
  • 1tsp salt
  • 1 ½tsp baking powder
  • ½tsp bicarbonate of soda
  • 380g Rachel’s Low Fat Rhubarb Bio Live Yogurt
  • Eggs
  • Vanilla extract
  • 70g unsalted butter, melted
  • 250g raspberries

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