RASPBERRY, BLUEBERRY & BANANA NUT MUFFINS
Such yummy scrummy berry muffins. I don’t care for sweet things as much as savoury, so it’s always surprising when I love a sweet treat so much. I use brown flour here instead of white as it’s marginally healthier and I don’t add as much sugar as most muffin recipes. If you loveeee the sweetness, you can add 10-20g more sugar to yours.
The walnut crumb offers a little something something. I hope you enjoy.
Ingredients:
Makes 12 muffins
50g walnuts
100g butter
140g caster sugar
3 ripe bananas, mashed
1 egg
120 ml milk
250g self-raising flour
1 tsp bicarbonate of soda
Pinch of salt
120g blueberries
Big handful of raspberries
Method:
1. Preheat your oven to 180 degrees, and if you’re really organised you can get your paper cases ready in the muffin tray too.
2. Chop up your walnuts quite fine but leave a few chunky bits too. Pop them in a small bowl to come back to in a moment.
3. Melt the butter in a small saucepan over a medium heat.
4. Come back to your little bowl of walnuts – now add in 2 tbsp of you melted butter and 1 ½ tbsp of your sugar. Mix it all together and keep to one side. This is your crumb for the top of the muffin.
5. Put remaining sugar and butter into a mixing bowl and combine, whisking for about 1 minute.
6. Mush up your bananas and ass them into the mix until it’s all smooth.
7. Whisk in the egg.
8. Pour in the milk, and stir everything together.
9. In a separate bowl, sift your flour and bicarbonate of soda. Add a pinch of salt too. Give it a quick stir so it’s well combined.
10. Add the flour mix into the wet mix and fold a few times until half mixed.
11. With some of the flour still visible, add in the berries. Feel free to use whatever berries you have/are in season.
12. Fold together a few more times until everything is combined. Please be careful not to overmix the batter.
13. Divide the mixture between your 12 muffin cases.
14. Sprinkle a bit of the walnut crumb onto each muffin.
15. Pop them in the over and let them bake for approx.. 25 minutes. Depending on your oven it might be few minutes more or few minutes less! They want to be golden and well risen.
16. Let them cool for about 5 minutes and then transfer to a cooling rack.
17. Eat them all up.
Enjoy! L x