Indulge in these luscious Rhubarb & Raspberry Crumble Muffins. A delightful fusion of tart rhubarb and sweet raspberry in a moist and soft muffin base, topped with a buttery crumble that adds an extra layer of texture and delicious flavour.
| INGREDIENTS | WEIGHT |
|---|---|
| CRUMBLE TOPPING | |
| Plain Flour | 0.300kg |
| Demerara Sugar | 0.170kg |
| Unsalted Butter | 0.200kg |
| FILLING | |
| Frozen Rhubarb Cubes | 0.210kg |
| Raspberry Juice | 0.040kg |
| Frozen Raspberries | 0.180kg |
| MUFFIN | |
| Classic Crème Muffin Mix | 1.000kg |
| Egg | 0.360kg |
| Water | 0.210kg |
| Oil | 0.300kg |
102792 Classic Crème Muffin Mix 15kg
Rub all ingredients together to form a crumble, set aside in the fridge or freezer until required.
Mix the frozen pieces of rhubarb with the raspberry juice and let sit for 1hr to macerate.
Place muffin mix, egg and water into a bowl.
Using a paddle, mix on slow speed for 1 minute. Scrape bowl.
Mix for a further 3 minutes on medium speed.
Add oil to the bowl and blend on low speed for 2 minutes.
Gently fold the frozen raspberry pieces and macerated rhubarb pieces into the muffin batter. Reserve some for garnishing before baking.
Deposit into paper lined muffin trays. Sprinkle tops of each muffin with the crumble topping and the remaining raspberry and rhubarb pieces.
Bake at 200°C until baked through.
Transfer to wire rack to cool.
Finish with a dusting of icing sugar.
