About a year and a half ago, on a rainy day in Flinders (Victoria, Australia), I found myself taking shelter in a local coffee shop. It was on this day I ate the best mixed berry muffins I have ever tasted – full of plump berries, a decent crumb (not sponge-like) and perfectly sweet – so you could have enjoyed them with a nice homemade jam should you desire.
On my way out the door I asked for the recipe, not thinking they would give it to me – but they did, and here it is. Can I just tell you – I love people who share their recipes!
1/2 cup of packed brown sugar
3/4 cup of almond meal
1 3/4 cups self raising flour
A pinch of salt
1 cup of cream
83 grams melted butter
200 grams mixed berries
Heat the oven to 180c/360f with the oven rack sitting in the middle position. Grease a standard 12 cup muffin tin (or the equivalent) and set aside.
Melt the butter and set aside to cool. Whisk the flour, almond flour and salt in a bowl until combined.
In another bowl whisk the eggs until well combined and lightly coloured – around 30 seconds. Add the brown sugar and whisk vigorously until thick and blended – around 30 seconds. Add the melted butter and whisk to combine. Follow with the cream – whisking again just to combine.
Add the berries to the dry mixture and stir till evenly dispersed. Add this to the cream mixture and fold with a rubber spatula and the batter comes together. Do not overmix.
Spoon the mixture in your tin evenly and bake for 20 – 25 minutes or until a skewer comes out crumb free. Sprinkle with icing (confectioners) sugar and serve warm or cool in the pan.
Yield: 12 standard muffins or 6 larger muffins (larger will require 30 minutes in the oven)
Source: a coffee shop in Flinders
© 2012, Michelle. All rights reserved.