Banana Raspberry Crumble Muffins

Banana Raspberry Crumble Muffins

You will need:

  • 500g pkt Betty Crocker® Cinnamon Crumble Muffin Mix
  • 2/3 cup water
  • 1/3 cup vegetable oil
  • 2 eggs, lightly beaten
  • 1 medium ripe banana, mashed
30 Mins

Follow these basic steps

  1. Preheat oven for 10 minutes at 180°C/350°F (160°C fan-forced oven). Lightly grease a non-stick 12-cup regular (1/3 cup) muffin pan.
  2. Stir Muffin Mix, water and egg in a medium bowl until just combined. Stir in banana and raspberries. Spoon batter into muffin pan, filling each cup about 2/3 full.
  3. Snip corner of Cinnamon Crumble Sachet and gently sprinkle crumble mix evenly over muffins. Bake for 15-20 minutes or until tops spring back when lightly touched in the centre. Cool in pan for 5 minutes, then remove and cool on a wire rack.
  4. Tips from the Betty Crocker® Kitchen
  5. If using frozen raspberries there is no need to defrost before stirring through the mix.

* Australian Standard Measuring Cup used.