Blackberry Muffin
You can find blackberries throughout England from June to October, blackberries have been
foraged and eaten by British since the beginning of time. Blackberries are filled with vitamin C, beta carotene, potassium, folic acid and antioxidants, all are vital for baby's healthy skin cells and immune system.
Ingredients
- 400g fresh blackberries (washed and drained)
Blackberries collected from backyard. - 100g caster sugar
- 100g melted butter
- 300g self raising flour
- 1 teaspoon baking powder
- 2 large eggs
- 150ml milk
- brown sugar (for sprinkling)
- nutmeg (for sprinkling)
Instructions
 |
| Add mixture with blackberries |
- Pre-heat oven to 160C or 325F.
- Pour milk and butter in a measuring cup and place in microwave for 30 second or heat gently to melt butter.
- Whisk gently till butter liquidized, then add the eggs and whisk gently again to mix up the eggs. Then, set aside.
- Mix all the rest of the ingredients in a large mixing bowl. (make sure all ingredients are sifted)
- Pour No.3 in the mixing bowl while whisking.
- Whisk through the batter mixture till it is smooth.
- Half filled each baking cups and add 3-4 blackberries before filling the cups again.
- Place a few more blackberries on top.
- Sprinkle brown sugar and nutmeg on top before baking.
- Bake for 10-15 minutes or till golden.
No comments:
Post a Comment