Berry nice

Photo: Roozitaa

By Jan Cheshire

​AS USUAL we’ve had amazing amounts of berries this year, strawberries as well as blackberries. This is just one of the delicious recipes I made to use some of them up.  These muffins are very easy to make and lovely to eat.  Perfect for a family picnic and they freeze well too.

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BERRY MUFFINS
Ingredients
235 grams (1½ cups) of self raising flour
65 grams (½ cup) of plain flour
110 grams (1\2 cup) of brown sugar
½ teaspoon bicarbonate of soda
250 grams fresh or frozen berries of your choice.
1 cup mashed banana
2 eggs lightly whisked
125ml (1/2 cup) vegetable oil
125ml (1/2 cup) milk
 
Method

1. Preheat the oven at 180 degrees
2. Line a 12-hole muffin pan with paper cases
3. Put combined flours, sugar and bicarbonate of soda in a large bowl
4. Add the berries and mix lightly
5. Whisk the oil, egg, banana and milk in a bowl
6. Stir into the flour mixture and mix until just combined, don’t over mix
7. Spoon into paper cases and bake for 20-25 minutes on a lower shelf or until a skewer inserted comes out clean
8. Cool on a wire rack

 
Icing (optional)
160 grams (1 cup) of pure icing sugar
1½ tablespoons of boiling water
Rose pink food colouring
 
For the icing

1. Sift icing sugar into a small bowl
2. Stir in enough boiling water to create a smooth runny paste
3. Stir in a little food colouring and drizzle over the cooled muffins       

 
Enjoy!