Food for the Soul

Fruit Muffins (Blueberry, Rasperry etc)

My fruit muffin mix. Makes about 9 or 10. They are best made on a Sunday morning and enjoyed still warm with a coffee and a newspaper. I find they are best eaten on the day they are made. If eaten later 10 seconds in the microwave can revive that just cooked sensation. I especially like these with raspberries.

Ingredients

Dry
280g plain flour
10ml baking powder
2.5ml salt
110g sugar

Wet
1 egg
240ml milk
85g butter (melted)
2.5ml vanilla extract

Fruit
Up to 200g of berries (can be blueberries, raspberries, strawberries or any other soft fruit;
keep some frozen raspberries and use them straight from the freezer out of season).

Method

Prepare the tray and put in 9 - 10 muffin cases.

The trick is keeping the wet and dry ingredients separate till the last moment.

Sieve the dry ingredients into a mixing bowl.

Beat the egg and then add the wet ingredients into a different jug or bowl.

Now add the wet to the dry and mix quickly with a wooden spoon. Don't be too fussy it will look a bit lumpy and uneven - it's fine. Just mix them briefly to wet the dry ingredients.

Now quickly add the fruit and stir in.

Spoon into the cases and put in the oven a 190° (180° fan) pre-heated oven.

Should be cooked in about 20 minutes.

Tips

Makes about 9 muffins - so lay out the tray and cases in advance. Pre-heat the oven.

Mix the dry ingredients in one bowl and the wet ingredients in a jug. Add the wet to the dry just before you do the final mix.

Use the measuring spoons (which should be level) to get accurate measures for the small ingredients.

Melt the butter till its just melted - don't heat it up.

Add the blueberries (or whatever fruit you choose) after you mix the wet and dry and just quickly stir them in - don't break them up.

Be as quick as possible once you mix wet and dry ingredients to get them in the oven into the cases and into the oven.

To check if cooked press the top of a muffin gently with your finger - it should spring back.

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