Farmstand Fruit Muffins Food

FARMSTAND FRUIT MUFFINS

Steps:

• For the topping : Combine all the ingredients in a small bowl. Mix until moist and crumbly and set aside.
• Muffins: Preheat oven to 450^. Line a muffing tin with 12 paper cupcakes liners. Set aside. In a small bowl, whisk together soy milk and vinegar and set aside. It will curdle slightly- whisk it a couple of times just before using.
• In a large bowl, whisk together both flours, sugar, baking powder, soda, salt and spice. Make a well in the center of the dry ingredients and pour in the canola oil and they soy milk mixture. Using a fork, stir together the ingredients until combined. Gently fold in the fruit. Divide the batter evenly among the muffin cups. Divide streusel evenly among muffins, sprinkling it on top, and pressing gently.
• Bake the muffins for 20 minutes or until a wooden pick inserted into the center of one comes out clean. Remove the pan from the oven to a wire rack until the muffins are cool enough to handle. Carefully remove the muffins in their liners from the tin. Serve slightly warm or at room temperature. Store any leftovers in an airtight container in the refrigerator.

FRUITBURST MUFFINS

Steps:

• Preheat the oven to 200C/gas 6/ fan 180C and very lightly butter a 12-hole muffin tin. Sift the flour and baking powder into a bowl. In another bowl, lightly beat the eggs, then stir in the melted butter, milk and honey. Add to the flour with the remaining ingredients. Combine quickly without overworking (it's fine if there are some lumps left - you want it gloopy rather than fluid). Spoon the mixture into the muffin tin. Bake for 20-25 minutes until well risen and pale golden on top.
• Leave in the tin for a few minutes before turning out. When cool, they'll keep in an airtight tin for two days. (Can be frozen for up to 1 month.)