Antioxidant Crumble Muffins - Recipe

For the filling:
2 1/2 cups antioxidant fruit mix
3 tbsp. confectioners/icing sugar
2 tbsp. water
1/4 tsp. lemon zest

1. Combine all the filling ingredients in a small saucepan. Gently bring to a simmer, and cook for 5 minutes, until the berries give some of their juices. Remove from heat and set aside.

For the topping:
2 tbsp. unsalted butter, melted
4 tbsp. all-purpose flour
3 tbsp. light brown sugar
4 tbsp. rolled oats
1 tsp. lemon zest

2. In a small bowl, stir all the crumble ingredients until well blended and set aside.

For the muffins:
3 cups self-rising flour
3/4 cup packed brown sugar
1 tsp. baking powder
1/2 cup salted butter, melted
1 1/4 cups milk
1 egg

3. Preheat the oven to 400F. Combine the dry ingredients in a large bowl. In a medium bowl, beat the butter, milk, and egg. Add the egg mixture to the dry ingredients and stir until just combined. Spoon 2-3 tablespoons of batter into the bottom of each well of a muffin tin lined with baking cups. Spoon a layer of filling on top of the batter in each well. Add the remaining batter on top of the fruit filling. Sprinkle some of the crumble mixture on top of each muffin before baking. Bake for 18-22 minutes. Remove pans from the oven and cool for 10 minutes. Serve warm.

Makes approximately 12 muffins