This dish contains the following allergens: Milk/Dairy, Wheat, Eggs
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125g
salted butter, softened
200g
caster sugar
1
teaspoon almond extract, optional
2 large
eggs
175g
self-raising flour, divided
75g
ground almonds
100ml
milk
150g blackberries, halved if large
blackberries
Streusel topping
15g
salted butter
30g
plain flour
15g
demerara sugar
4oz
salted butter, softened
7oz
caster sugar
1
teaspoon almond extract, optional
2 large
eggs
6oz
self-raising flour, divided
2oz
ground almonds
3fl. oz
milk
150g blackberries, halved if large
blackberries
Streusel topping
0oz
salted butter
1oz
plain flour
0oz
demerara sugar
Utensils
or
or
Step 1
Preheat oven to 190°C/Fan 175°C.
Step 2
To make the streusel topping, place the butter and flour in a small bowl and combine until the texture resembles bread crumbs. Then stir in the demerara sugar.
Step 3
In a large bowl, add butter, sugar and almond extract and beat together until light and fluffy.
Step 4
Add one egg with 1 tablespoon flour and beat well until evenly combined. Repeat with the remaining egg and 1 tablespoon flour, scraping the sides and bottom of the bowl if necessary.
Step 5
Add the flour, almonds and milk and mix until evenly combined. Then fold in the blackberries.
Step 6
Spoon the batter into the Ninja Foodi Zerostick 12 Cup Muffin Tin. The muffins should be filled almost full. Sprinkle about 1 teaspoon of streusel topping over each muffin.
Step 7
Bake the muffins in preheated oven for 25 to 30 minutes. Cooking is complete when the muffins are golden brown on top and when a cocktail stick is inserted into centre of one of the muffins comes out clean.
To make the streusel topping, place the butter and flour in a small bowl and combine until the texture resembles bread crumbs. Then stir in the demerara sugar.
125g
salted butter, softened
200g
caster sugar
1
teaspoon almond extract, optional
2 large
eggs
175g
self-raising flour, divided
75g
ground almonds
100ml
milk
150g blackberries, halved if large
blackberries
Streusel topping
15g
salted butter
30g
plain flour
15g
demerara sugar
4oz
salted butter, softened
7oz
caster sugar
1
teaspoon almond extract, optional
2 large
eggs
6oz
self-raising flour, divided
2oz
ground almonds
3fl. oz
milk
150g blackberries, halved if large
blackberries
Streusel topping
0oz
salted butter
1oz
plain flour
0oz
demerara sugar
Step 3 of 7
In a large bowl, add butter, sugar and almond extract and beat together until light and fluffy.
125g
salted butter, softened
200g
caster sugar
1
teaspoon almond extract, optional
2 large
eggs
175g
self-raising flour, divided
75g
ground almonds
100ml
milk
150g blackberries, halved if large
blackberries
Streusel topping
15g
salted butter
30g
plain flour
15g
demerara sugar
4oz
salted butter, softened
7oz
caster sugar
1
teaspoon almond extract, optional
2 large
eggs
6oz
self-raising flour, divided
2oz
ground almonds
3fl. oz
milk
150g blackberries, halved if large
blackberries
Streusel topping
0oz
salted butter
1oz
plain flour
0oz
demerara sugar
Step 4 of 7
Add one egg with 1 tablespoon flour and beat well until evenly combined. Repeat with the remaining egg and 1 tablespoon flour, scraping the sides and bottom of the bowl if necessary.
125g
salted butter, softened
200g
caster sugar
1
teaspoon almond extract, optional
2 large
eggs
175g
self-raising flour, divided
75g
ground almonds
100ml
milk
150g blackberries, halved if large
blackberries
Streusel topping
15g
salted butter
30g
plain flour
15g
demerara sugar
4oz
salted butter, softened
7oz
caster sugar
1
teaspoon almond extract, optional
2 large
eggs
6oz
self-raising flour, divided
2oz
ground almonds
3fl. oz
milk
150g blackberries, halved if large
blackberries
Streusel topping
0oz
salted butter
1oz
plain flour
0oz
demerara sugar
Step 5 of 7
Add the flour, almonds and milk and mix until evenly combined. Then fold in the blackberries.
125g
salted butter, softened
200g
caster sugar
1
teaspoon almond extract, optional
2 large
eggs
175g
self-raising flour, divided
75g
ground almonds
100ml
milk
150g blackberries, halved if large
blackberries
Streusel topping
15g
salted butter
30g
plain flour
15g
demerara sugar
4oz
salted butter, softened
7oz
caster sugar
1
teaspoon almond extract, optional
2 large
eggs
6oz
self-raising flour, divided
2oz
ground almonds
3fl. oz
milk
150g blackberries, halved if large
blackberries
Streusel topping
0oz
salted butter
1oz
plain flour
0oz
demerara sugar
Step 6 of 7
Spoon the batter into the Ninja Foodi Zerostick 12 Cup Muffin Tin. The muffins should be filled almost full. Sprinkle about 1 teaspoon of streusel topping over each muffin.
125g
salted butter, softened
200g
caster sugar
1
teaspoon almond extract, optional
2 large
eggs
175g
self-raising flour, divided
75g
ground almonds
100ml
milk
150g blackberries, halved if large
blackberries
Streusel topping
15g
salted butter
30g
plain flour
15g
demerara sugar
4oz
salted butter, softened
7oz
caster sugar
1
teaspoon almond extract, optional
2 large
eggs
6oz
self-raising flour, divided
2oz
ground almonds
3fl. oz
milk
150g blackberries, halved if large
blackberries
Streusel topping
0oz
salted butter
1oz
plain flour
0oz
demerara sugar
Step 7 of 7
Bake the muffins in preheated oven for 25 to 30 minutes. Cooking is complete when the muffins are golden brown on top and when a cocktail stick is inserted into centre of one of the muffins comes out clean.
