Berry burst muffins

18 Jun

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Muffins are the busy lady’s best friend. After checking back on my blog for a recipe I’d posted a while back, I saw I hadn’t blogged since April; truly scandalous!

I’ve only baked a handful of times and have felt hard pushed for timea. I’d like to say it was result of working flat out and having a strenuous work out/hobby regime, but I’d been lying through my teeth. It’s mainly through socialising WAY too much with my new(ish) work colleagues (all in the name of ‘bonding’), and getting back into reading big time.

But these muffins truly are quick as a flash- AND they generate hardly any washing up. One big bowl, a small saucepan and a wooden spoon are all you need, and the whole process takes no more than 45 minutes from start to finish. What a dream. Now, this batch turned out a little flat for me, but that’s cause I only added the one egg and lazily didn’t defrost my berries first, but the taste is just lovely. Right my wrongs and you’ll get a lovely rise.

And not ONLY are they super speedy; they’re full of fruity goodness. Berries (frozen, in true speedy style) apple and banana? Surely, but surely one of your five a day..?

So here they are. Ideal for a lunchbox or to take on a last-minute picnic. Just remember to take at least two each..

Berry burst muffins

Ingredients

200g plain flour
75g light muscovado sugar
75g caster sugar
75g butter, melted
2 eggs
2 bananas- ideally very ripe!
1/2 tsp baking powder
1/2 tsp bicarb
Two tbsp natural yoghurt
3 heaped tablespoons berries (I used frozen)
1 apple, peeled and coarsely grated

Method
1. Preheat the oven to 180 degrees/gas mark 4. Line your muffin tin with cases.
2. Pop your butter in a saucepan and melt on a low heat. Meanwhile, mash your bananas in a large mixing bowl.
3. Mix in the eggs, yoghurt, sugar, grated apple and the melted butter, and combine.
4. Sift in the flour, bicarb and baking powder, and stir thoroughly.
5. Mix in your berries, and spoon into cases about 3/4 full.
6. Bake for around 18-20 minutes, until golden brown and a skewer comes out clean.

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2 Responses to “Berry burst muffins”

  1. Christine June 19, 2012 at 20:49 #

    Good to see you’ve returned to the blogosphere — I assumed your absence could only mean that you were having a good time in your new career and home! :)

    As for the rise in your muffins… I’m not sure if it has much to do with the egg as it does the banana. Banana is so dense that it’s usually hard to get a good, fluffy rise out of ANYTHING that has mashed banana in it. I’d try maybe whipping the hell out of the wet ingredients next time, and upping the baking soda to 1 full teaspoon.

    • Laura @ cakeandfeminism June 20, 2012 at 14:34 #

      Thanks Christine! Was catching up on your blog recently too and sounds like you’ve had some amazing adventures – both in baking and in travelling! Such exciting times for you.

      I think you’re right about the whipping – I was in a major rush and stuck with just a wooden spoon instead of my usual electric mixer. Must try harder! :)

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