Raspberry and Blueberry Muffins

27 August 2013

Some of you might know that I work four mornings a week. So when I have the odd quiet afternoon, there's nothing better than a bit of impromptu baking. Actually, most of my baking is spur of the moment nowadays. I simply get an idea of what I want to make {depending what ingredients I've got in} then I'll have a flick through my recipe books and Google, spot something that looks good {and easy} and dive in.

That's exactly what happened when I decided to make these muffins. I was browsing through Pinterest {one of my fave pastimes!} spotted some blueberry muffins and decided to make some myself. I had some blueberries and raspberries in the fridge so they all got thrown in for good measure.

They were one of the quickest and easiest things I have ever made. Ten minutes preparation and they were in the oven, and only 25 minutes later they were ready. The darlings and I sneakily ate one each while they were still warm and I must say they are absolutely delicious. Not overly sugary but fruity, moist and incredibly tasty. These will definitely be my go-to recipe for any last minute baking. You know, I might even make some now and take them to my parents house for tea today!

Raspberry & Blueberry Muffins

Makes 10
Preparation time 10 minutes
Baking time 25 minutes

120g unsalted butter
2 large eggs
175ml milk
1 tsp vanilla extract
200g plain flour
2 tsp baking powder
175g caster sugar
1/2 tsp salt
Handful of porridge oats
150-200g blueberries and raspberries

Preheat oven to 180C {350F} Gas mark 4. Line a muffin tin with 10 muffin cases.

In a large bowl, add the flour, baking powder, salt and caster sugar and give it a good mix. Pour the milk into a measuring jug, add the eggs and whisk to mix it well. Melt the butter in the microwave. 

Make a well in the centre of the dry ingredients and add the milk/eggs mixture and the melted butter and mix gently with a wooden spoon. The golden rule with muffins is not to stir vigorously or overmix it, it only needs mixing until the flour disappears. Throw in a handful of porridge oats plus the raspberries and blueberries and fold in.

Spoon into the muffin cases, no more than 3/4 full. Sprinkle a few porridge oats over the top of the mixture then pop in the oven for 25 minutes. They'll be ready when they are golden coloured and a skewer inserted in the middle comes out clean. Take out of the muffin tin immediately and leave on wire rack to cool.

The best way to eat these is slightly warm with a lovely hot mug of tea... mmmmmm!

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