Mango and Raspberry Muffins

This versatile yummy muffin can be served as a desert or eaten for breakfast. It's deliciously fruity and is topped with a crunchy crumble topping. This is another recipe that is sure to wow your friends and family.

Ingredients for the Crumble
75g Plain flour
65g Unsalted butter
50g Caster sugar

Ingredients for the Muffin
380g      Mango yogurt
370g      Caster sugar
360g      Plain flour
250g      Fresh raspberries
  70g      Unsalted butter
1 1/2tsp Baking powder
   1/2tsp Bicarbonate of soda
   1/2tsp Vanilla extract
      2      Eggs

Method
1. Preheat the oven to 170 degrees and line a muffin tray with 12 muffin cases.

2. Crumble: Add all the ingredients into a bowl and rub the mixture until it resembles breadcrumbs. Then set the mixture aside.

3. Place the flour, sugar, baking powder and bicarbonate of soda into a bowl and mix together

4. Add the yogurt, eggs and vanilla extract to the mixture and mix until smooth

5. Melt the butter and add to the mixture ensuring the batter is smooth and even.

6. Gently fold in the raspberries.

7. Spoon the mixture into the cases before sprinkling the crumble mixture on top.

8. Bake for 20-25 minutes until the muffins are golden brown and bounce back when pressed. 

The only downside (if you can call it that!) to this recipe is the raspberries sink to the bottom so you panic a little that its under baked, fear not its just the gooey raspberries.

Does this recipe tickle your fancy? Why not try baking this at home and send me your pictures.