Yeah, you read right. I incorporated the entire amount. The full 150g of it.
God I can be such a klutz sometimes! And in my haste, horror and irrationality I reached for the flour and milk and started pouring and loading it haphazardly into my bowl. The mixture was a little on the dry side but it still appeared to be ok for consumption so I went ahead anyway. And no the fact that I had less than 15 minutes before my mother was set to arrive had nothing to do with my rash decision. I also had some left over pie apple from some turnovers I also made (see, I was a total machine!) so I decided to add them to the tops along with the blueberries. I'm glad I did because they added a nice texture and flavour to the otherwise dry cake mix.
And when I pulled them out of the oven they looked ok, even smelled appetising so I crossed my fingers and prayed to the Kitchen Gods that these berry-licious muffins would taste as good as they looked and smelt. And since this was Mothers Day after all, being barely edible just wasn't going to cut it this morning.
And yes, I do freak out when gooey stuff touches my fingers.
2 1/2 cups self raising flour
3/4 cup brown sugar
150g butter, melted
1/3 cup milk
2 eggs, whisked
1 cup berries, frozen
1 cup canned pie apples
3/4 cup plain flour
90g butter, chilled and cubed
1/2 cup brown sugar
1/2 cup flaked almonds
Preheat oven to 180°C / 350°F and grease a twelve hole muffin pan.
Start by making the crumble topping. Add the flour and butter to a bowl and use your fingertips to rub the two together until they come together as coarse bread crumbs.
Stir in the sugar and almonds and set aside.
In another bowl add the sugar, flour, butter, milk and egg and stir until well combined.
Spoon mixture into muffin pan.
Add the blueberry and apple pieces the tops of muffins then sprinkle over the crumble mixture.
Bake for 20-15 minutes or until an inserted skewer comes out clean then leave in pans for 15 minutes to cool before serving with custard.