Mixed Berry Muffins with Wendy Davies!



Mixed Berry Muffins


These muffins are great for a quick breakfast. They go down well as an afternoon snack, or just whenever. And, in my household, they tend to get eaten almost as soon as they come out of the oven.
This recipe makes 12 large muffins. You can use any fruit you want, but my favourites are blueberry or cherry or mixed berry. Today, I chose mixed berry. I always use frozen fruit because the fruit stays plump and juicy and makes the muffins taste and look fantastic.

Ingredients:

I cup of wholemeal self-raising flour
1 cup of white self-raising flour
½ cup of raw sugar
Mixed Spice (about a teaspoon)
I egg
½ cup of Buttermilk
½ cup of Canola Oil
2 tablespoons Plain Greek-style Yoghurt – but I use the vanilla flavoured one as well.
2 cups of frozen blueberries / mixed berries / pitted cherries
Sliced Almonds

Method:

·       Pre-heat oven to 180 degrees Celsius.
·       In a bowl, mix the wholemeal and white self-raising flour, sugar and mixed spice together until well blended. (I usually do this by hand with a wooden spoon.)
·       In a separate bowl (the one big enough for the entire mixture) add the buttermilk and canola oil. Add the egg and then the yoghurt. Whisk all these ingredients together until the they are completely blended. (I use a hand whisk.)
Note: The idea here is to blend and add as much air as possible to the mixture. This will make the muffins light and help them rise in the oven.
·       Shake the combined flour, spice and sugar into the bowl on top of the egg, oil and buttermilk mixture. Using a wooden spoon, gently fold in the flour until the liquid is absorbed. Do not over mix, stop once everything is combined.
Note: The mixture should be stiff (meaning denser than cake batter). If it’s more like cake batter, add a bit more flour into the mixture. If it’s too stiff (difficult to stir or dry in spots), then add a bit more yoghurt to the mixture.
·       Add the frozen fruit into the muffin mixture. Gently mix the frozen fruit into the muffin mixture until combined. Again, do not over-mix. All you’re doing here is spreading the fruit as evenly as possible through the muffin mixture.
·       Spray your muffin tray with the canola oil spray to ensure your muffins come out without sticking.
·       Using the ice-cream scoop, place one scoop of muffin mixture into each muffin mould. (I use the scoop to make it easier to get the mixture into the muffin mould, but a wooden spoon would do the same job. It’d just be messier.)
·       Sprinkle sliced almonds on top of the muffins, gently patting the almonds into the muffin mixture with the back of the spoon.
Note: No force is needed, you are just ensuring that the almonds stay put and don’t fall off the muffins once they are cooked.
·       Place the muffin tray into the pre-heated oven for 25 minutes or until cooked through. They should be a nice brown on top and the skewer should come out clean when testing the insides.
·       After removing them from the oven, leave the muffins in the tray for 5 minutes.
·       Place each muffin onto a prepared wire cooling rack lined with baking paper. They should come out easily and intact.

Eat and Enjoy

Once completely cold, you can reheat the muffins for 20 seconds in the microwave, or just eat them as is – they are delicious either way.
Here’s hoping these muffins will be as big a hit in your household as they are in mine. Enjoy.





About the Author


Australian, Wendy Lee Davies began writing romances as a lark after leaving her communications and editing job of many years.
Wendy enjoys cycling, especially cycle touring which she did a lot of in her younger, some say more foolish, years. Now that she’s older and wiser, Wendy is wearing out the bike paths around her home town, making good use of her amazing pedal-assist electric bike. She's also traversed most of the incredible rail trails available in Victoria, and one in New Zealand as well.
If she's not writing or riding her bike, Wendy can be found enjoying a coffee in some cafe. Or taking landscape photographs. Sometimes she makes cookies or muffins. She’s even been known, on occasion, to annoy her writing friends with long, detailed editorial comments on their latest writing endeavour. But don't worry. They get her back, tenfold, when it comes to critiquing her latest romance-in-progress.
You can catch up on her latest news via her website ( www.wendyleedavies.com ). She loves hearing from readers, so don’t be shy about dropping her a line.

Wendy Davies on the web:

Website     Facebook     Twitter 
 Blog        Instagram

Good Enough For Love: Willow's Bend Series, Book 1



Renovating a country hotel challenges everything Amber knows … about family and about love.

When Amber Hutchinson inherits a country hotel, she wants to sell it and move on. The money she’ll earn will secure her future, even if living in the country while renovating a hotel never featured in her plans.

Zach Wentworth, a local sheep farmer, wants to do the right thing. When he comes across a woman stuck in the hotel window, he naturally tries to help.

Sure, Amber knows their sizzling attraction won’t last. It never does, because she’s never been good enough for anyone to love.

Without the hotel, Willow’s Bend is likely to die a slow death, so Zach does whatever he can to secure his town's future. But doing the right thing might mean risking his heart.

With the town eagerly watching their every move, Amber and Zach must choose between protecting their hearts and taking a chance on love.


Buy on:



Comments

  1. Ohh! This sounds so yum! Thanks for sharing this recipe. Congrats on your book.

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    1. They are Janet, and easy to make as well. Thanks for the congrats. Much appreciated.

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    1. If my household is any indication, these are more than yummy Christine.

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  3. And Wendy’s book sounds good.

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  4. They sound like great muffins! How do you keep the frozen fruit from turning your muffins weird shades of green or blue, though? I find mine always turn lilac from the blueberries...

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    Replies
    1. Well Kate, I put the fruit into the mixture while frozen. It "defrosts" while cooking, and the juices (the thing that turns the muffins purple/lilac) don't get a chance to escape. Shhh! This is a big secret, so don't tell anyone, okay?

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  5. These muffins look and sound great, thanks for the detailed recipe. I also like that you used wholemeal flour and I appreciate your advice about how to make the muffins light as the few times I have made them they have turned out not so light, let's say.
    The book sounds intriguing! I'll look out for it. How marvellous to have your book published.
    Thanks for visiting Orange Esmeralda, I hope you'll come back sometime.

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    Replies
    1. It's my pleasure Sheila. :) I'd be interested to hear how these turn out for you.

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  6. Oh my gosh! These sound luscious! As does your new release;)

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  7. Sounds so good! Congrats on the new release! Thanks for coming by my blog!

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    1. Thank you Magic Love Crow. It's been a real pleasure.

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  8. That recipe has put me in muffin heaven! Thank you for this. Well done on your book, Wendy.

    Gary

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    1. Muffin heaven Gary? What a wonderful compliment. I hope you enjoy them as much as my household does. And that you love my book, too. :)

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  9. The muffin looks so good with the mixed berry. Would love to have one with my coffee!

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    1. They go particularly well with coffee, Nancy.

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  10. Those muffins look absolutely amazing. Thanks for sharing the recipe! Congrats on your new book too!

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    1. Thank you Suzanne. Enjoy...both the muffins and my book. :)

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  11. These muffins look much better than the Pop Tarts I just ate. Congratulations on your book, Wendy! Much success!

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    1. I'm not sure, because we don't have pop tarts here in Australia, but I think my muffins are a tad healthier, Elsie. :)

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  12. I will enjoy making these this weekend. I have company coming again. Thanks for sharing Wendy :)

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    1. Oh, please let me know what happens when you present them to your visitors. Bet they think you are ever so clever making these muffins just for them! :)

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  13. Oh these muffins look good. I really like blueberries and they're even better in muffins. Thanks for sharing these!

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  14. thank you so much for this delicious recipe ,today it was needed
    loved reading about wendy who sounds very interesting lady ,her book must be great as i love romance

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    1. So glad my recipe was needed! As for me being interesting...well, I don't think I'm all that special, but thanks for the thinking I am! If you love romances, and especially small-town romances, then you're my type of reader, Baili. You should check my story out. :)

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  15. ohhhhh. this looks so yummy! i do love muffins! :)

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  16. Oh thank you for the needed recipe. Loved it!

    I really like the way you share whole process and never miss a bit which is brilliant: )

    Wendy sounds a fun person with beautiful heart and wonderful writing skills!

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