We have been having really rainy summer this year in Britain. Where has summer gone?
So, here is another rainy weekend, but still I can enjoy baking. :)
First, I baked a batch of flapjack (click for the recipe) with walnuts and prunes. While the flapjack was baking in the oven, I prepared the muffins. I really love fresh blueberry muffins, but here are "Summer Forest Berry Muffins" which are inspired by my favourite English Summer Pudding, which includes several kinds of berries. Yes, you can see lots of berries in the muffins. I used frozen mixed berries, raspberries, blackberries, blueberries, redcurrants and blackcurrants. It's quite handy keeping a bag of frozen mixed berries in the freezer as you can get almost the same lovely juicy flavour as fresh berries.... and you can bake whenever you feel like it without rushing to the supermarket. The only thing you have to remember using frozen berries is NOT to defrost the berries before mixing the batter. Put the frozen berries straight from the freezer into the dry mixture, them add the wet mixture as usual. As I love berries I put about 170g of berries in this mixture... and they were delicious!! But you may not need that much. 125-150g of frozen berries would be just lovely!
- 200g Plain Flour
- 150g Sugar
- 2 tsp Baking Powder
- ¼ tsp Salt
- 100ml Milk
- 75ml Vegetable Oil (5 Tbsp)
- 1 Egg
- ¼ tsp Vanilla Extract
- 1 tsp Lemon juice
- 125g Frozen mixed berries
- Preheat oven to 200 C / Gas 6 and add paper cases to a muffin tray.
- Measure out flour, sugar, baking powder and salt in a large mixing bowl and mix well. Then add the frozen mixed berries. (DO NOT defrost the berries. When the berries are added do not mix until the wet mixture is added)
- Measure milk and oil in a large measuring jug. Add egg, lemon juice and vanilla, then whisk well.
- Add the wet mixture (3) into the dry mixture (2). Stir until just combined. The mixture will be lumpy. Do NOT over mix. Bake for 20 minutes or until golden brown on top