This recipe for berry muffins is a great way to use up leftover yoghurt and berries. They are fantastic straight out of the oven but keep extremely well in a sealed container for a couple of days. Alternatively, pop them in the freezer and take them out as needed. Tasty.
Very Berry Muffins Makes 40+ mini muffins
2 cups flour
1 tsp baking powder
1/4 tsp cinnamon
1/3 cup caster sugar
3/4 cup yoghurt (this can be anything – I used a pottle of Meadow Fresh Live Lite Berry Crème)
1/4 cup milk
1/4 cup oil (canola is good here)
1 1/2 cup berries (I used frozen raspberries, but a mix of blueberries, raspberries, or strawberries would be great)
3 tbsp honey
Preheat the oven to about 190 degrees. I decided I felt like mini muffins on this particular afternoon but you can easily use whatever you desire – line a standard muffin tray with paper cases or just spray a mini muffin tray.
Sift the flour, baking powder and cinnamon into a bowl, stir in the sugar and make a well in the centre of the mixture.
Lightly beat the egg with the yoghurt, milk and oil. Pour into the well and stir together. Lastly fold i the berries. Spoon the mixture evenly into the prepared muffin tray.
Bake in the preheated over for 20-25 minutes until the muffins are well risen and golden brown. Remove from the oven and while still warm, brush with honey.
What I do know is that I haven’t quite come across another baking site like hers that makes me drool quite as much as I do when I’m scrolling through this one. Her website is a documentation of a project to test, experiment and create new flavours of cupcakes and other delicious treats. Sounds like a perfect little life to me.
Although I discovered this wee beauty a while ago, I have only made this one so far and it sure is delicious! I definitely recommend.
On a side note, I finally got myself one of these! I can now decorate to my heart’s content and not worry about the little wee things getting squashed!
Sour Cream Berry Cupcakes Makes 10
For the cupcakes:
1 cup flour
1/2 tsp baking soda
pinch of salt
115 grams butter
1/2 cup sugar
1/4 tsp vanilla essence
1/2 cup sour cream
1 1/2 cups berries (fresh or frozen)
For the icing:
2 tbsp butter, softened
1/4 cup cream cheese
1 cup icing sugar
1 tsp lemon rind, grated
1 tsp vanilla essence
Mix together the flour, baking soda, and salt. In a separate bowl, cream butter and sugar on medium until light and fluffy. Reduce speed to low and add vanilla and egg. Stir in the sour cream. Add flour mixture. Stir in the berries. Bake at 180 degrees for approximately 20 minutes, or until toothpick comes out clean.
To make the icing, beat the butter and cream cheese together until it goes nice and smooth and creamy. Slowly mix in the icing sugar and blend it till it’s really well combined and then throw in the lemon rind and the vanilla essence and give it another couple of stirs. Ice the cupcakes once cooled and if you like, you can top with additional berries or decorate with some white chocolate.