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Blackberry Muffins with Cardamom Crunch Topping
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Cardamom Crunch Topping
- 30 g plain flour
- 30 g light brown sugar
- 25 g unsalted butter, cold, diced
- ½ tsp ground cardamom
- 120 g granulated sugar
- 1 lemon, thin peelings of skin only
- 100 g unsalted butter, diced
- 100 g plain yoghurt
- 180 g plain flour
- 2 large eggs
- 2 tsp baking powder
- 250 g blackberries, fresh
- per 1 piece
- 921 kJ / 220 kcal
- 3.5 g
- 28.6 g
- 10.2 g