Oat and plum crumble muffins

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How to make Oat and plum crumble muffins

  • Yield : 12
  • Prep Time : 0:20
  • Cook Time : 0:30
  • Total Time : 0:50

Ingredients

  • 1 1/2 cups (225g) self-raising flour
  • 1/2 cup (45g) rolled oats
  • 1/2 cup (110g) raw sugar or demerara sugar
  • 1 teaspoon ground cinnamon
  • 2 large plums, stoned, finely chopped
  • 125g butter, melted
  • 2 Coles Australian Free Range Eggs, lightly whisked
  • 1/2 cup (140g) vanilla yoghurt
  • 1/2 cup (125ml) milk
  • 2 plums, extra, stoned, thinly sliced

Crumble topping

  • 1/4 cup (35g) plain flour
  • 40g butter, chopped
  • 2 tablespoons rolled oats
  • 2 tablespoons raw sugar or demerara sugar
  • 1/2 teaspoon ground cinnamon

Method

  • Step 1 Preheat oven to 180°C. Line a 12-hole, ⅓-cup (80ml) muffin pan with paper cases. Combine the flour, oats, sugar and cinnamon in a large bowl. Add the chopped plum and gently toss to combine.
  • Step 2 Whisk butter, egg, yoghurt and milk in a jug. Add to the flour mixture and stir to combine. Divide evenly among muffin pans. Top with sliced plum.
  • Step 3 To make the crumble topping, place the flour and butter in a small bowl. Use your fingertips to rub the butter into the flour until mixture resembles breadcrumbs. Add the oats, sugar and cinnamon and toss to combine. Sprinkle evenly over each muffin.
  • Step 4 Bake for 25-30 mins or until a skewer inserted in the centres comes out clean. Turn on to a wire rack to cool slightly. Serve warm or at room temperature.

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