Strawberry Streusel Muffins

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Serves: 12


280g flour
2 tbsp sweetener
1 tbsp baking powder
250g fresh strawberries, chopped
2 eggs, lightly beaten
120ml low-fat milk
115g light sour cream
80ml Donegal Rapeseed Oil
30g flour
1 tbsp sweetener, brom blend
1/2 tsp ground cinnamon
15g cold, sunflower or olived oil-base margarine


1. Preheat the oven to 220C/200c fan/ gas mark 7 and line a 12-cup muffin tin with paper cups. 2. Combine the flour, sweetener and baking powder in a large bowl. Fold in the strawberries. 3. Whisk together the eggs, milk, sour cream and oil. Stir into the dry ingredients until just combined. 4. Combine the flour, sweetener and cinnamon in a small bowl. Rub in the maragerine until crumbly. 5. Fill the muffin cups about two-thirds full and top with the streusel topping. Bake for 20-25 minutes until a skewer inserted into the centre comes out clean.


201 kcal per serving
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Donegal Rapeseed

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