My husband’s sister and her husband are visiting from the UK at the moment, and Frances is a huge fan of muffins.
I promised to bake her a batch which fit in perfectly with my move into quick breads for Project Pastry.
Quick breads cover a range of non-yeasted products including scones, muffins and fruit “breads” like banana bread.
They are relatively simple to make and the only thing to learn about is mixing methods which differ slightly.
For muffins, it’s generally the blending method where the wet ingredients are combined in one bowl; and the dry ingredients are combined in another bowl. Then the two are quickly incorporated together with minimal mixing to avoid gluten development.
This gives muffins a somewhat coarse crumb compared with cupcakes which generally have a finer crumb.
I decided to do a mixed berry and dark chocolate combination based on what was in my pantry and freezer but the joy with this recipe is that you can mix and match flavour combinations – fruits, spices, chocolates, whatever you fancy!
Mixed berry and chocolate muffins
50ml canola oil
50ml melted butter
180g caster sugar
1 large egg
235g self raising flour
1 tsp salt
1/3 cup mixed berries (frozen or fresh)
1/3 cup dark chocolate, chopped roughly
Demerara or granulated sugar for garnish
Sift the flour into a bowl.
In a separate bowl mix together the oil, butter and sugar. Add the eggs and milk, then mix again.
Add the flour, then mix until the batter is fully incorporated.
Gently fold in the berries and chocolate.
Spoon into greased or papered muffin pans then sprinkle with a bit of Demerara sugar for crunch.
Bake for 18 minutes at 190C.