Very berry Jubilee muffins

I spent the entire Jubilee weekend baking for my friend Suzi’s Jubilee/birthday bash. I made these muffins, a big cake, lots of cupcakes, meringue, and flapjacks! I think the flapjacks went down best.

These muffins are from the step-by-step baking book, I have changed them slightly by adding different berries.

You will need:

60g unsalted butter

280g plain flour

1 tbsp baking powder

pinch of salt

200g caster sugar

1 egg

finely grated zest and juice of 1 lemon (I just used some lemon juice from a bottle, but it is much nicer with fresh lemons.)

1 tsp vanilla extract

250ml milk

225g assorted berries (I had a bag summer fruits in the freezer which I defrosted, you can use blueberries)

First of all preheat the oven to 220 degrees Celsius. Measure out the butter and melt in a saucepan on a moderate heat until melted.

Next you will need to sift the flour, baking powder and salt into a bowl not a food mixer. I made cookies the other day in a food mixer big fail turned very cake like it puts too much air in. Leave out two table spoons of the sugar and stir the rest into the flour mixture.

Set aside two tablespoons of sugar for later

Make a well in the middle of the flour mixture.

whisk up the egg and add the melted butter, vanilla, lemon and milk in a separate bowl. Whisk the mixture together until it is frothy and bubbly. pour the concoction into the flour and mix well.

Now you can add your berries or what ever you are using, I bet these would be nice with Rolos just don’t add any lemon juice. Stir the mixture with a rubber spatula careful not to over mix.

The next step to to place the mixture into muffin cases it is better if you have a muffin tin to hold them in place too. I do not have one so the will probably spread out sideways rather than up. Pop in the oven for 15 minutes.

In a little bowl mix the remaining sugar and lemon juice until dissolved. You can brush this mixture on top of the muffins then they are finished!


June 16, 2012. Uncategorized.

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