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Categories:
unsalted butter flour sugar rolled oats sunflower seeds pumpkin seeds water sunflower oil honey flour baking powder egg caster sugar butter milk orange - grated zest nuts chocolate
Viewed: 61 - Published at: 4 years agoIngredients
- 1 3/4 tablespoons unsalted butter cut into smal pieces
- 4 1/2 tablespoons plain flour
- 1 1/4 tablespoons sugar
- 4 15/16 tablespoons rolled oats
- 1 1/8 tablespoons sunflower seeds
- 1 7/8 tablespoons pumpkin seeds
- 5 teaspoons water
- 5 teaspoons sunflower oil
- 1 teaspoon honey
- 2 1/8 cups plain flour
- 25 teaspoons baking powder
- 1 egg
- 1 1/4 cups caster sugar
- 4 15/16 tablespoons unsalted butter melted
- 3/4 cup milk
- orange grated zest
- 4 3/8 tablespoons nuts
- 1 3/8 ounces chocolate chunk
Method
- In a bowl , stir together the butter ,flour and sugar . Rub with your fingertips until the butter is incorporated , to have a crumbly texture . Mix in the oats and the seeds and then the water , oil and honey . stir everything together , resulting in awet, sandy texture . Set aside .
- Preheat the oven to 170 °C .
- Stir together the flour , baking powder , set aside . In a marge mixing bowl , lightly whisk together the eggs , sugar and melted butter (make sure it is not too hot ) . Whisk in the milk and orange zest . Add the stifted dry ingredients and fold together very gently , add nuts and chocolate .Make sure you stir the mix just enough to combine; it should remain lumpy and rough . Spoon the mixture into the muffin case to fill them up . Generously cover with the crumble topping .Bake for 30/35 minutes ou until a skewer inserted in the centre of a muffin comes out clean.
