RASPBERRY MUFFINS WITH LIQUORICE CRUMBLE (x6)
- 1 egg
- 60 gr olive oil
- 150 gr Risciola flour
- 70 gr greek yogurt
- 8 gr baking powder
- 50 gr milk or vega milk
- 100 gr brown sugar
- 50 gr Risciola flour
- 50 gr brown sugar
- 30 gr Liquorice olive oil
First prepare the muffin butter. Start mixing the egg, the oil, the milk and the yogurt in a bowl, using a whisk. Then add the flour, the baking powder and the sugar. Finally add the raspberry and use a spatula to gently mix them in.
Then prepare the liquorice crumble. In a small bowl, mix the flour, the sugar and the liquorice olive oil using a spoon. You will get a crumbly and sticky paste.
Fill up six muffin molds with butter and top them with the crumble.
Bake the muffins at 180 degrees, no fan, for about 25 to 30 minutes. Let them cool down for half an hour, remove them from the molds and enjoy them!