30 July 2012

Raspberry & Blueberry Muffins

This may come as a surprise to those of you who know me, but I am now officially happy to be home. It took me five weeks to get settled and past the let-down of everyday routine – familiar, yet oddly uncomfortable, and wholly unsatisfying. And it's true, I've already booked tickets to my next backpacking adventure next month (my friend says I'm a serious YOLO). But being home is kind of great too, in its own peculiar way. It has its small delights.

You notice that you actually like your house and garden, especially when your parents are away on vacation, and it's not raining for once. You notice the animals grazing around the neighbourhood, and wonder how they can live their life without any adventures whatsoever. And when you pick berries in the mountains by the fjords, and eat half of what you've picked on the way home, then you notice that home is actually a very jolly place to be, even cosy.

It's actually kind of relaxing. 

Anyway. Now that I've finally got my feet settled, I've been way too busy to write, let alone blog. There have been lots of people crashing on the sofa, and even more mouths to feed. So much so that we were left without any food whatsoever by Saturday morning, save for a box of kidney beans and leftover oat meal. But no bread for breakfast. Historically, I knew, this spelled trouble. Entire revolutions have started because of shortages of bread. Kings have been beheaded. Whole systems of governing have collapsed. And that, ladies and gentlemen, was only because of bread. It makes you think of what a lack of croissants might lead to. Quite a terrifying prospect, by any standards.

Panic-stricken, I quickly made a batch of muffins before anyone had time to revolt, or indeed, get out of bed. These muffins are pretty perfect matpakke material. They're easy to pack, easy to make and more importantly, gives you jolts of energy which you really need when you're mountain hiking. And then there are those moments when you accidentally bite into a juicy raspberry or a tasty blueberry... ahh. Those moments are worth whatever trouble it took you to make them. Seriously.

Happy baking :-)

Raspberry & Blueberry Muffins
Adapted from Scandilicious

3 medium eggs, beaten
150 g. (5 oz.) sugar
2 tbsp. plain yoghurt
200 ml. (7 fl. oz.) whole milk
100 g. (3
½ oz.) wholemeal flour
1 ½ tsp. baking powder
¼ tsp. baking soda
1 tsp. cinnamon
¼ tsp. fine sea salt
75 g. (3 oz.) butter, melted
100 g. (3 ½ oz.) blueberries
100 g. (3 ½ oz.) raspberries

Line a 12-cup muffin tray with muffin cases, and preheat the oven to 220°C (428°F). In a bowl, mix the eggs and sugar together. Add the yoghurt and milk and blend well. Add the flours, raising agents, cinnamon and salt and mix. Add the melted butter. Stir 4-5 times to mix everything together and then fold in the berries, working gently but quickly so the berries don’t bleed too much into the mixture. Mix 4-5 times more.

Scoop the mixture into each muffin case until it is three-quarters full, then sprinkle the tops with extra berries.

3.Bake on the upper-middle shelf of the oven for 10 minutes before turning the heat down to 190°C (374°F) and baking for a further 5-10 minutes or until the muffins have risen well and look pale golden brown. Let cool before serving.

Some notes...
  • Feel free to use other berries if you like. I've tried with blackberries and currants, but I'm sure cloudberries and perhaps even cherries will work as well. 
  • You can replace half of the wholemeal flour with spelt flour, as you wish.

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