“I say it’s perfectly heartless your eating muffins at all, under the circumstances.”
― Oscar Wilde
Today was another ‘in the kitchen’ day – and since yesterdays post went down so well I thought I would use the occasion to do another recipe/photo blog today. But rest assured nature & animal lovers out there – it won’t be forever!
Double Berry Muffins – Kathryn Style!
- Unsalted Butter (melted) 8 Ounces/1 cup
- Sugar 1 1/2 cups
- Plain Flour 3 cups
- Bicarbonate of Soda 1/2 teaspoon
- Baking Powder 1 tablespoon
- Blueberries 1 cup
- Strawberries 1/2 cup (diced)
- Salt 1/2 teaspoon
- 2 large eggs
- Milk 1 1/4 cups
Pre-heat the oven to 180 degrees c. First, sift the flour, bicarbonate of soda, baking powder and salt in a bowl. Then lightly beat the eggs and add them to the milk and butter. Make a well in the flour mixture and pour in the milk/butter/eggs mixture stirring until it makes a light batter. (Don’t worry if it seems a bit lumpy!) Then finally add the fruit and sugar, mixing it all together until it’s well mixed in. Now comes the best part – using an ice cream scoop, equally put a spoonful of the mixture into each muffin case! Ice cream scoops are amazing for this – especially the ones where you can flip the mixture out. The recipe was adapted from Ina Garten’s Tri-Berry Muffins. 20 – 25 minutes in the oven should be plenty.
I quite liked them – the first batch sunk along with all the fruit which ended up in the bottom of the muffin case. It wasn’t too bad, just very sticky! The second batch rose perfectly. I’m not even sure why, I did everything exactly the same twice over.
The cup measurements are American – here in the UK we tend to work in grams and ounces. However purchasing a set of ‘cups’ isn’t that bad, or I think you can convert the measurements online although I wouldn’t like to try in case it’s wrong!