I love the versatility of muffins and the fact that they're so easy and quick to make. I always, but always, have my little sous chef with me in the kitchen: a 3 years old (yes, already a 3 years old) Baby Girl J. She loves helping me and everyday, every morning (without an exception) first thing she'll ask me, would be "Mummy are we baking a cake today?". When I'm at home that day and I'm not working, the answer is usually "YES!" :) She loves counting and adding ingredients, mixing them, saying "That's enough mummy!" and then of course, there's that time of anticipation when we wait for the cake/muffins/cupcakes to rise in the oven and bake. Mind you - she might not always eat the end result (she didn't inherit a "sweet tooth" after me, which Baby Girl E certainly did!). Those muffins were easy and quick to make, and I already made a second batch, without the fruit this time, but with the chocolate buttons instead.
How to make it...
- 6 tablespoons sunflower oil
- 150 g cranberries or frozen mixed berries (blueberries, raspberries, strawberries etc.)
- 280 g plain flour
- 1 tablespoon baking powder
- pinch of salt
- 115 g caster sugar
- 250 ml buttermilk
- 2 eggs
- 1 teaspoon vanilla extract
- icing sugar for dusting
- butter for greasing baking tray
Preheat the oven 200 C. Grease a 12 hole muffin tin. Cut any large cranberries (or the berries you're using). into small pieces. Sift together the flour, baking powder and salt into a large bowl. Stir in the sugar.
Place eggs in a large jug or bowl and beat lightly, then beat in the buttermilk, oil and vanilla extract. Make a well in the centre of the dry ingredients, pour in the beaten liquid ingredients and add cranberries (berries). Stir until combined, DO NOT over mix. Spoon the mixture into the muffin tin.
Bake in the preheated oven for 25 minutes, or until well risen and golden brown and firm to the touch. Leave to cool in the tin for 5 minutes, then serve warm or transfer to a wire rack to cool completely. Dust with sifted icing sugar before serving.
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