Maple berry muffins
Some mornings nothing’s as good as a muffin. A bowl of bran flakes just doesn’t compare to biting into a soft, sweet, fruity muffin still warm from the oven. One of these and about a pint of black coffee help to make me into much more of a morning person.
Having said that though, these are really good at any time of day. Mid-morning snack, afternoon tea, supper-time treat – these have got you covered. I always like to re-warm mine a little in the oven before I serve them so that the tops go a little crisp and crusty. And as we all know the tops are the best bit of any muffin, especially one with a butterscotch-ey maple glaze!
makes 6 big muffins
100g plain flour
50g whole wheat flour
1/2 tbsp baking powder
1/2 tsp bicarbonate of soda
pinch of salt
50g maple syrup
40g melted butter
1 tbsp sour cream (optional)
80g mixed frozen berries (don’t defrost them)
1 tbsp maple syrup
1 tbsp butter
Pre-heat your oven to 190°c and line a six hole muffin tin with paper cases.
Sift together the flours, baking powder and bicarbonate of soda into a mixing bowl. Whisk in the salt.
Use a separate bowl or jug to whisk together the syrup, butter, egg, sour cream and buttermilk until they are well blended.
Very briefly mix the wet mixture into the dry mixture, so that it is only just combined. Fold through the berries, you might want to keep a few to push into the tops of muffins before baking though. Divide the batter between the muffin cases and bake the muffins for 25 minutes.
Transfer the baked muffins to a wire rack to cool. If you want to glaze them (and why wouldn’t you?!) simply melt together the butter and syrup and let them bubble for a moment. Brush the glaze onto the muffins and allow to cool a little.