Cookies Message

28.09.2020- Adventures in Baking: Berry Muffins

Aaand, just like that, we've got another 'new normal' to adapt to. Phew. It's tricky to keep track of things right now, and I'm sure that I'm not the only one who has got no real sense of whether I'm coming or going. I had hoped that once we were on the home strait to Christmas I'd feel slightly more mentally resilient about everything which is going on around us, but once again we find ourselves in another one-day-at-a-time, hope-for-the-best-but-prepare-for-the worst-situation. So. What to do? For now, more baking- and this slightly tweaked recipe for Berry Muffins which I've been using to replace the muffins from the work canteen which I've been missing. If you've got a glut of blackberries growing in your local area just now then this is definitely one worth attempting:

250g self raising flour
150g caster sugar
2 eggs
140ml milk
125g butter
Mixed berries 

1) Preheat oven to 180 degrees.
2) Prepare your muffin tin and line with cases.
3) Sift the flour into a mixing bowl and add in the caster sugar. Add the butter and mix until the mixture is smooth.
4) In a separate bowl or jug, whisk the milk and eggs together. Fold this into the flour mixture.
5) Add the berries (they can be frozen or fresh, just make sure to defrost/rinse them and drain well). 
6) Once all the ingredients are combined, spoon the mixture into the muffin cases (approx. 1 serving spoon per case or until each is about half full). 
7) Bake for thirty minutes. Remove from oven and allow to cool.
8) Enjoy!

Have you been adding to your baking repertoire recently?

(Image credit: Sarah Farrell, please do not reproduce without permission.)


Contact Form (Do not remove it)

back to top