What is a good spread/ topping for my garlic onion cheese bread?

If you ever stay in an American B&B you will closely surely be offered a dissimilar type of baked good everyday. In an English B&B it’s rare to be offered muffins but even altho I do offer them “freshly baked at the crack of dawn by my own reasonable hands” 99% of guests still choose the full english.

Finding the perfective muffin recipe has been a bit of a lifelong quest but I think I’m there now. The magic ingredient is actually the cinnamony sugary streusel topping!

These may likewise be made using blueberries, whinberries (wild bilberries to those of you that don’t live in Shropshire ), raspberries or, in the Autumn when you have a glut, apples.

For the muffins

225g self raising flour

1 teaspoon baking powder

60g caster sugar

1 teaspoon cinnamon

140g fresh or frozen blackberries

55g melted butter

1 beaten egg

200ml milk

For the streusel topping

50g soft brown sugar

1 level tsp ground cinnamon

50g plain flour

40g butter, melted

Preheat established oven to 200 degrees or fan oven to 180 degrees or gas mark 6

Take either a 6 giant muffin tin and grease well or put paper muffin cases in 10 holes of a traditionalisti muffin tin.

Mix together all the ingredients for the streusel topping – it will have to have some biggish crumbly lumps.

Sift the flour and baking powder into a bowl, then stir in the sugar, cinnamon and blackberries.

Mix together all the wet ingredients and combine very gently and quickly with the arid ingredients – the mixture will look rather lumpy and unappetising.

Spoon the mixture into the cases and sprinkle the streusel topping on top.

Put in the oven for with regards to 15-25 minutes until risen and golden brown – eat immediately!

What Is A Good Spread Topping For My Garlic Onion Cheese Bread

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What Is A Good Spread Topping For My Garlic Onion Cheese Bread Picture

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