Bass Coast Post
  • Home
    • Recent articles
  • Federal Election 2025
  • News
    • Point of view
    • View from the chamber
  • Writers
    • Anne Davie
    • Anne Heath Mennell
    • Bob Middleton
    • Carolyn Landon
    • Catherine Watson
    • Christine Grayden
    • Dick Wettenhall
    • Ed Thexton
    • Etsuko Yasunaga
    • Frank Coldebella
    • Gayle Marien
    • Geoff Ellis
    • Gill Heal
    • Harry Freeman
    • Ian Burns
    • Joan Woods
    • John Coldebella
    • Julie Paterson
    • Julie Statkus
    • Kit Sleeman
    • Laura Brearley >
      • Coastal Connections
    • Lauren Burns
    • Liane Arno
    • Linda Cuttriss
    • Linda Gordon
    • Lisa Schonberg
    • Liz Low
    • Marian Quigley
    • Mark Robertson
    • Mary Whelan
    • Meryl Brown Tobin
    • Michael Whelan
    • Mikhaela Barlow
    • Miriam Strickland
    • Natasha Williams-Novak
    • Neil Daly
    • Patsy Hunt
    • Pauline Wilkinson
    • Richard Kemp
    • Sally McNiece
    • Terri Allen
    • Tim Shannon
  • Features
    • Features 2024
    • Features 2023
    • Features 2022
    • Features 2021
    • Features 2020
    • Features 2019
    • Features 2018
    • Features 2017
    • Features 2016
    • Features 2015
    • Features 2014
    • Features 2013
    • Features 2012
  • Arts
  • Local history
  • Environment
  • Nature notes
    • Nature notes
  • A cook's journal
  • Community
    • Diary
    • Courses
    • Groups
    • Stories
  • Contact us

Berry nice

1/2/2018

1 Comment

 
PicturePhoto: 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.

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!
1 Comment
Ineke Humphrys
3/2/2018 07:40:11 pm

DELICIOUS!!!!!I will make that again!! Best muffins ever!!Thankyou Jan.
Ineke

Reply



Leave a Reply.