Crumble-Topped Berry Muffins - cooking recipe

Ingredients

Crumble topping
3 tablespoons whole wheat flour
2 tablespoons ground almonds
30 g butter (cold)
75 ml sugar
Muffin mix
200 ml whole wheat flour
200 ml all-purpose flour
1 1/2 teaspoons baking powder
150 ml sugar
1/8 teaspoon ground nutmeg
75 ml oil or 75 ml melted butter
1 egg
175 ml buttermilk (or half quantity each of plain yogurt and milk)
1 teaspoon vanilla
200 g red currants (or other berries)

Preparation

Preheat the oven to 170\u00b0C
Put the topping ingredients in a bowl and rub them together until you have a crumbly mix. Set aside.
Sieve the flours and baking powder into a mixing bowl. Add sugar and nutmeg. Mix.
In a separate bowl, combine the wet ingredients: oil (or melted butter), egg, buttermilk and vanilla.
Add the wet ingredients to the dry and mix gently to just combine. Add the berries and stir. Do not overmix!
Divide the mixture between the muffin cases, then sprinkle on the crumble topping.
Bake for 30-35 minutes, until the muffins are golden brown.