Berry season is in full-swing at the moment and we're lucky enough to be surrounded by blackberries which are growing wild. We've cursed that fact most of the time mind you, but since these prolific bushes have been producing fruit, they've been considered in a totally new light.
We're now counting our blessings!
On a recent walk locally, we netted a ton of these wild fruits which we carefully carried home, (in none other than a bicycle helmet lined with a towel, because - improvisation!) before washing, weighing and packing our fruits into 500 gram lots for freezing. We certainly weren't expecting to find these delicious berries in such abundance in our local walking area.
Having a freezer full of several kilos of berries has been very exciting on the baking front. There have been lots of delicious aromas coming from my kitchen of late, (sorry neighbours!) and a regular display of excited faces lurking about for sneaky cake mix finger-dips when my back is turned. It's not surprising though, foods containing berries are delicious foods.
If you've not yet tried our earlier recipe for this chocolate almond-crusted berry cake, then do give it a shot. So yummy!
Our family have been enjoying these simple berry muffins on occasion and don't they go fast! They're a must share here. Muffins are a lunch box staple and my kids demolish these. I can't think of a better way to get an extra serve of fruit into the kids. Enjoy this recipe!
Berry Muffins Recipe
Makes 12. Preparation time: 5 minutes. Baking time: 30 minutes.
100 grams of unsalted butter
1/2 a cup of caster sugar
1 cup of self-raising flour
1 cup of plain flour
1 cup of milk
2 teaspoons of baking powder
1 cup of blackberries. (Or mixed berries. Can be fresh or frozen.)
1/2 a cup of white baking chocolate drops.
Preheat oven to 180 degrees and line two, 6 cup muffin pans with either muffin wrap papers or patty pans.
Into the bowl of a stand mixer, add the softened butter and sugar and beat until creamy. Then add the egg, milk, flours and baking powder and whip together until a smooth batter forms.
Remove the bowl from the mixer and add the chocolate drops and berries and mix these together carefully by hand.
Spoon the batter to the prepared muffin cases in even portions and bake in the oven for 30 minutes or until golden.
(If baking these in a Whirlpool Crisp N' Grill convection microwave, use a silicone muffin pan and place this on top of the crisp plate. Bake on the Crisp setting for 11 minutes.)
Check the muffins are cooked-through with a skewer before removing from the oven.
Cool the muffins in the pan for 10 minutes then remove and allow them to cool further on a wire rack.
|Berry muffins are popular with kids!|
These tasty berry muffins can be stored in a cake tin or airtight container and should be consumed with 48 hours. For a sweet twist, add a light drizzle of lemon icing to the top of each muffin.
Have you got a favourite berry recipe?
Do you have wild blackberries growing in your garden?
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