FOOD + DRINK
LUNCHBOX LEVEL UP CONT .
Rhubarb Crumble and Paysan Breton Cream Cheese Muffins Recipe by : Paysan Breton www . paysanbreton . co . uk
Makes : 9 muffins
Ingredients :
For the crumble topping
• 100g plain flour
• 75g light brown sugar
• 60g butter , melted
For the muffins :
• 135g plain flour
• 1 tsp baking powder
• Pinch of salt
• 1 egg
• 120g caster sugar
• 120g Greek yoghurt
• 60ml vegetable oil
• 1 tsp vanilla extract
• 125g rhubarb , sliced
• 125g raspberries
• 150g Paysan Breton French Sea Salt Cream Cheese
Method :
1 . Preheat the oven to 180 ° C , line the cupcake tin with muffin cases and set aside .
To make the crumble topping : 2 . Stir together the flour and sugar . Add the melted butter and whisk with a fork until coarse crumbs form . Set aside .
To make the muffins : 3 . Stir together the flour , baking powder and salt in a large bowl .
4 . In a medium bowl , whisk together the egg and caster sugar until combined . Whisk in the yoghurt , oil and vanilla extract .
5 . Add the dry ingredients into the wet ingredients and mix everything together , making sure not to over mix .
6 . Finally fold in half of the rhubarb and raspberries , reserving the remainder for topping .
To assemble the muffins : 7 . Add about 1 1 / 2 tablespoons of muffin mixture to each muffin case . Using a spoon spread the mixture up the side of the muffin cases to make a small dent in the centre . Drop 1 heaped teaspoon of cream cheese into the centre of each muffin .
8 . Add a few raspberries and rhubarb on top , then generously top each muffin with the crumble topping . Add a few more raspberries and rhubarb on top again , and gently press the crumbs to stick to the muffin batter .
9 . Place in the preheated oven . Bake for 22-25 minutes , or until the tops are golden brown .
10 . Cool for 5-10 minutes in the tray , then transfer the muffins on a rack to cool completely .
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