For muffins addict, here is simple and recipe i found in the Internet, it's actually similar with Donna hay Blueberry muffins recipe, i ate this for my breakfast and tea time, in the evening before dinner ( yes, i used to do that since i moved here).
Sometimes, i used less sugar, so my daughter can have some too, little girl doesn't need too much sugar or sweet for snack, that will only make them super active(they call it sugar explosion), and damaging their teeth, I never give my daughter any candy or chocolate yet, cos i knew once she knew them, she will be addicted to it.
Using frozen blueberries is ok too,but it's on season at the moment in Australia, make the price cheaper and easy to get. We didn't live near bushes, so we can't hunt or pick them ourselves.
Anyway, nothing better than fresh baked muffin, for breakfast with the family, on the weekend.
Raspberry & Blueberry Muffins
Ingredients:
* 300g (2 cups) self-raising flour
* 155g (3/4 cup, caster sugar (originally used firmly packed brown sugar)
* 150g fresh or frozen blueberries (i used fresh blueberries)
* 150g frozen raspberries
* 250ml (1 cup) buttermilk
* 60ml (1/4 cup) vegetable oil
* 1 egg, lightly whisked
Method:
1. Preheat oven to 190°C. Cut out eight 13cm-square pieces of non-stick baking paper. Line eight 80ml (1/3-cup) capacity muffin pans with paper squares.
2. Combine flour and sugar in a large bowl. Add blueberries and raspberries, and stir to combine. Add the buttermilk, oil and egg, and stir with a metal spoon until just combined (do not overmix).
3. Spoon batter among prepared pans. Bake in preheated oven for 25 minutes or until a skewer inserted into the centres comes out clean. Turn onto a wire rack. Serve warm or at room temperature.
Source:
Australian Good Taste - September 2005, Page 46
Recipe by Sarah Hobbs
Have a good weekend everyone!!
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