The PomPom Paddock Store is Now Open! Free AUS Delivery on Orders over $39

Berry Lemon Crumble Muffins (Gluten-Free, Dairy Free)

THIS RECIPE USES

Cauliflower Flour Mix

The ingredient list looks long, but it's rather simple with similar ingredients used for the crumble and the muffin. Adding a crumble topping & tahini to these PPP muffins takes them to next level. Great make ahead snacks and for birthday parties. Make the crumble well in advance and have it in the fridge. Perfect baked over some berries for a quick dessert

Rate this Recipe! 👇 Just click on the stars below!

5 from 2 votes
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Snack
Servings 6 Muffins

Ingredients  

Crumble

  • 1 cup PomPom Paddock Flour
  • ½ tsp xanthan gum
  • Pinch salt
  • ¼ cup desiccated coconut
  • 1/3 cup coconut oil – hardened or butter chilled, diced
  • ¼ cup coconut sugar
  • Zest 1 lemon

Muffins

  • 1 ¼ cup PomPom Paddock Flour
  • 1 tsp xanthan gum
  • 1 ½ tsp baking powder
  • ¼ cup desiccated coconut almond meal
  • Pinch salt
  • 1 egg
  • 1/3 cup caster or coconut sugar
  • 1/3 cup coconut oil or butter melted
  • 2 tbsp tahini optional
  • ½ cup nut milk or yoghurt
  • Zest 1 lemon
  • 1 punnet blueberries
  • 1 punnet raspberries

Method 

  • First make the crumble, combine all the ingredients in a mixer or blender and pulse to a rough, crumble texture. Tip into a bowl and use your fingers to press the mix together to form a chunky crumble mixture. Set aside in the fridge.
  • Preheat oven to 180C. Grease and line a 6-hole muffin tin with baking paper squares, coming higher than the edge. In a bowl, combine the first 5 ingredients of the muffin mixture. Whisk together the egg, sugar, oil, milk and lemon zest then add to the dry ingredients and mix to combine. Fold through half of each of the berry punnet and then spoon the mix, evenly, into the muffin tin. Top each muffin generously with 2 -3 tbsp crumble mix and press in a few berries.
  • Bake for 15-20 minutes, depending on your oven, then allow to cool for 10-15 minutes before serving. Store in the baking paper, in an airtight container for up to 2 days.

Notes

Recipe by Tom Walton
Categories Kids, Sweet
SHARE THIS RECIPE
Share on facebook
Share on twitter
Share on tumblr
Share on pinterest
Share on email

Sign Up to our newsletter for a Free Recipe eBook and other tasty recipes straight to your inbox!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




TRY SOME OTHER OF OUR FAVOURITE RECIPES!

Kids

PomPom Pancake Mix Doughnuts

A wise person once said ‘mmmm, doughnuts’. And all of us here at the paddock agree! That’s why we’ve made this super simple, super quick doughnut recipe that will be sure to fill that doughnut shaped whole in your tummy 🙂

Read More »

Welcome!

get more recipes, EXCLUSIVE OFFERS & news from the pompom paddock