Tuesday, March 10, 2015

Very Berry Muffins | Muffins and Quick Bread Recipes

The market is brimming with fresh berries and I couldn't resist picking up a pack of bright strawberries from my farmer's market trip on Sunday. The berries were super fresh and tasted just out of this world. Fruits definitely taste best in their peak season.
I made this mixed berry muffins a couple of weeks ago with a mix of leftover berries from the fridge. These days I find myself baking muffins very frequently. Whenever I do, I bake and freeze half of the batch. Whenever I or my LO crave a snack, I just pull one muffin out from the freezer and warm it in the microwave oven for 30-60 seconds.
Makes 10 standard sized muffins; 
Preparation time 15 mins; Baking time - 25 mins
All purpose flour / Maida - 2 cups
Baking powder - 2 tsp
Baking soda - 1/2 tsp
Salt  - 1/4 tsp
Sugar - 3/4 cup + 2 tbsp
Oil - 1/4 cup
Eggs - 2 (room temperature)
Buttermilk - 1/2 cup
Vanilla - 2 tsp
lemon zest/orange zest - 2 tsp
Mixed Berries - 1-1/2 cups (I used a mix of strawberries, blueberries and blackberries)

Preheat the oven to 400 F/200 C. Line a muffin tin with liners or grease with oil. Mix the first three ingredients in a bowl. In a large bowl, whisk the eggs with sugar. Add the oil, buttermilk, vanilla and citrus zest and whisk again. Add the dry ingredients slowly and mix until no streaks of flour remain. Do not beat or mix more than needed. Fold in the berries with a spatula. Fill in the muffin tin until full. Pop in the oven for 5 mins and reduce the heat to 350 F/180 C and bake for another 17-20 mins or until a toothpick inserted comes out clean. Allow to cool it a little and serve warm. This muffins can be stored in the refrigerator for a couple of days.
Note: Do not open the oven door after 5 minutes when you reduce the heat.


Do leave your valuable comments here!
I appreciate any critical comment which helps improve my posts, although inappropriate and rude comments will not be published.