Monday, 19 August 2013

Mixed Berry Muffins

With plenty of frozen berries in the freezer and fancying a change from flap-jacks, I made a batch of Mixed Berry Muffins. The recipe was adapted from one in my ‘Cupcakes & Cookies’ book. The muffins were nice and soft and the bursts of juice and sugar from the blueberries and raspberries were delicious. An ideal mid morning or afternoon snack.

200g whole-wheat self-raising flour
135g white self-raising flour
110g caster sugar
1 teaspoon vanilla extract
2 eggs beaten lightly
50ml Meridian Safflower Oil
250ml milk
1 teaspoon grated lemon rind
100g frozen blueberries
100g frozen raspberries

Preheat the oven to 180°C. Fill a muffin/cupcake tin with 12 muffin cases. Mix together all the ingredients. Stir in the frozen berries. Spoon mixture into muffin cases and bake for 35mins. Allow to stand in tray for a few minutes before placing on wire cooling rack.

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