From a Pot: Muffins with Berries and Streusel Topping

Muffins

• Flour: 200 g

• Butter: 100 g

• Plain yoghourt: 100 g

• Milk: 50 ml

• Eggs: 2

• Salt: 0.5 tsp

• Baking soda: 1 tsp

• Baking powder: 1 tsp

• Blueberries: 100 g

• Raspberries: 100 g

• Vanilla extract: 1 tsp

• White sugar: 100 g

• Brown sugar: 30 g

Streusel topping

• Butter: 30 g

• Ground almonds: 20 g

• Brown sugar: 30 g

• Cinnamon: 0.5 tsp

1. Mix room temperature butter with white and brown sugar to get a smooth, fluffy texture. Add the room temperature eggs one at a time and mix.
2. Add in yoghourt, milk and vanilla extract.
3. Combine all the ingredients then add in flour, salt, baking powder and baking soda. Combine, be careful not to over mix.
4. With a wooden spoon, mix in the berries.
5. Line a muffin tray with cupcake liners and fill them with batter about ¾ up to the top.
6. Sprinkle them with a streusel topping and bake in a preheated oven at 220 degrees Celsius (428 F) for 5 minutes, then reduce the temperature to 180 degrees Celsius (356 F) and bake the muffins for another 20 minutes, or until golden brown.

1. In a small mixing bowl, combine all the ingredients. Use your hands or a fork to stir together until the mixture resembles wet sand.