It was only half way through cooking this recipe that we realised that we were cooking Berry Muffins in Berry (NSW)!
Paper cases (‘patty pans’)
2 1/2 cups self-raising flour 1 tablespoon caster sugar 3/4 cup brown sugar
3/4 cup milk 1 egg 1/2 cup vegetable oil 1 teaspoon vanilla extract 1 cup blueberries/raspberries (we use frozen)
EVERYTHING NEEDED FOR THIS RECIPE
Muffin pan (ideally 12 hole, 1/3 cup capacity)
Sifter (or a sieve) for the flour
Cup (to beat egg)
Fork (to beat egg)
Wire rack (for cooling)
1. Preheat oven to 190°C/170 fan-forced.
2. Line the muffin pan with patty pans.
3. Combine the 2 1/2 cups of flour, 1 tablespoon caster sugar, and 3/4 cup brown sugar in a bowl. Make a well in centre.
4. Lightly beat the 1 egg in a cup.
5. Add the 3/4 cup of milk, beaten egg, 1/2 cup oil and teaspoon of vanilla.
6. Mix until just combined.
7. Fold in the cup of blueberries.
8. Spoon mixture evenly between paper cases.
9. Bake for 20 to 22 minutes or until golden and just firm to touch.
10. Stand in pan for 5 minutes.
11. Transfer to a wire rack to cool.
COOKING SKILL CHLOE FOCUSED ON
Sifting. Getting the lumps out of flour, especially when it’s mixed with brown sugar, is a major pain. We didn’t have a sieve handy, so we improvised and used a sieve. Success! No hidden flour-bomb surprises in the muffins.