Berry Muffins
There’s nothing better than beating an urge for a home-made treat, with muffins. Very easy to prepare and it has a relatively short baking time. Basically, this recipe can be used for many muffin variation, just replace the berries with almost any addition of your choice. I’ll keep posting different muffin variations from time to time and even present a healthier version as well.
If you prefer, the following batter can be baked as a cake. Just place in the right tin and bake for 45-50 minutes.
For 8 large muffins you’ll need:
Muffin tin (plus muffin cases, preferably)
- 200g self-raising flour
- 120g caster sugar
- 1 tsp baking powder
- 1tsp vanilla extract
- 100ml milk
- 100g unsalted butter
- 1 egg, beaten
- 200g berries (I prefer this berry mix: raspberries, blackberries, blackcurrant and redcurrant)
How to:
(1) Preheat the oven to 180c
(2) In a bowl, mix the flour, sugar and baking powder together
(3) Place the milk and butter together in a small saucepan and heat until the butter melts. Remove from the heat and allow to cool
(4) Add the milk and butter to the dry mixture
(5) Add the egg and vanilla and mix well until the mixture is smooth
(6) Gently fold in the berries (we want the mixture to stay as pale as possible)
(7) Spoon the mixture into the muffin cases and place them in the muffin tin
(8) Place the tin in the oven and bake for 20 minutes
Serving: the good thing with muffins is they look so gorgeous in their sofisticated mushroom shape. If you really insist, you can always have it with vanilla ice cream (did I mention we like to experiment almost every dessert with vanilla ice cream?)
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