Am focussing a bit on fruit at the moment, mainly because it's a 'legal' way for me to satisfy my sweet tooth and hey, I like it. Except bananas. Those I eat because they have a gajillion nutrients which are good for me. Following on from that, I thought I would partake in a favourite pasttime of mine: late night baking.
Late night baking must take place after 9:30pm and generally seems like a really good idea at the time. It generally involves pawing through the fridge and three trips to three different servos because I ran out of flour/sugar/eggs and was too embarrassed to make three separate trips to the same one. The batter must be able to be mixed by hand so I don't disturb my next-door neighbour and should be something I can leave to cool overnight.
Tonight's effort involved one trip to the servo (and the discovery that I already had brown sugar when I got home), several items already in the pantry/fridge and a little bit of modification.
Strawberry & Blueberry Muffins
Ingredients
2 cups self-raising flour
3/4 cup, firmly packed brown sugar
*150g blueberries (frozen is fine)
*150g strawberries, cut into chunks
1 cup sour cream or yoghurt
1/4 cup vegetable oil
1 egg, lightly whisked
Method
Preheat oven to 190°C. Cut out nine13cm-square pieces of non-stick baking paper. Line nine 1/3-cup capacity muffin pans with paper squares.**
Combine flour and sugar in a large bowl. Add strawberries and raspberries, and stir to combine. Add the sour cream, oil and egg, and stir with a metal spoon until just combined (do not overmix).
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.
* Don't stress too much about exact quantities of berries - so long as you use about 300g it should all work out fine. :o)
** I used muffin wrappers from General Trader and they worked just as well - less washing up too!
Note to self: next time I come over all food bloggery, clean benchtops.
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