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Berry Nice Muffins

   

Berry Nice Muffins
“Berry Nice” Muffins – A tri-delight of blueberries, cranberries and strawberries

I call these “berry nice muffins” because they are made up of 3 type of berries – namely blueberries, cranberries and strawberries. That, and also because I find them “berry” delicious hehe :P I usually use raspberries instead of cranberries, but this time round, I decided to try cranberries because I still have a lot of frozen ones which I bought for making cranberry sauce over Christmas. I like it! The sweetness of the muffins contrasted nicely with the tangy taste of the berries, especially the sour cranberries. So if cranberries are too sour for your palate, you can substitute with fresh raspberries (chopped). These muffins are great for clearing the fridge of any leftover berries. And I find them really pretty too, I love using white muffin paper cases so that I can see the beautiful streaks of burst fruity flavour along the side.

Berry Nice Muffins

I used back the same base recipe for my strawberry muffins. If you notice that these muffins looked much better, that’s because I was previously using a “wrong” set of measurements for the muffins; I didn’t know that the term “cup” was not universal and I used a Japanese cup (1 cup = 200ml) instead of a US cup (1 cup = 240ml). I’m really a noob! :x Hence from now, I’ll be more careful when it comes to baking and use/list down the weighted measurements (grams, ml) for more clarity. Thanks to zy for pointing it out :)

Ingredients
(Makes about 16 small muffins)

- 1 1/2 cups* (190g) plain flour
- 1 1/2 eggs, beaten
- 1/2 tbsp baking powder
- 1 cup (225g) caster sugar
- assorted berries (I use 80g chopped strawberries, 50g frozen cranberries, 50g blueberries)
- 1/2 cup (125 ml) milk
- 1 tsp vanilla extract
- 65 gms butter, cut to small pieces and melted/softened at room temperature

* Cup refers to US cup measurement

You also need:
- sieve
- large bowl & wooden spoon
- disposable baking cases
- muffin baking tray

Directions
1. Sift flour, baking powder and sugar together, and mix well.
2. Add in milk, vanilla extract, eggs and butter and stir until just blended (and lumpy). Be careful not to over mix as it will result in a tough texture.
3. Fold in the berries into the mixture. Place baking cases in muffin tins. Spoon the mixture into the cases (each about 2/3 filled).
4. Bake for 20 minutes in preheated oven of 200C (400F) or until slightly golden brown. Allow to rest for several minutes before serving. Store for a day in an airtight container. Freeze extras in ziplock bags and toast them for a few minutes in the oven till they are warm.

Berry Nice Muffins
Afternoon Tea Time

Muffin Batter
Muffin Batter

Muffin Batter in Muffin Cases
Muffin Batter in Muffin Cases

Variations
- Strawberry Muffins
-
Cranberries, Pecans & Orange Muffins

                                           

Leave a Comment





64 Responses to “Berry Nice Muffins”

1 2 3 4
  1. Little Inbox — January 26, 2010 @ 3:49 pm

    It looks super good, and I like the first photo very much!

    Reply

  2. MaryMoh — January 26, 2010 @ 4:44 pm

    wow….so many tyes of berries in these lovely cupcakes. Must be very delicious. I wish I can have one to go with tea now.

    Reply

  3. Angie@Angie's Recipes — January 26, 2010 @ 6:05 pm

    They look also VERY NICE! :-))

    Reply

  4. Trissa — January 26, 2010 @ 7:03 pm

    heehee.. yes they do look Berry Berry good! I love the idea of cranberries! So good for you and yet very underrated!

    Reply

  5. tigerfish — January 26, 2010 @ 7:09 pm

    That is why I do not like baking..need to be so accurate with measurements :O

    Reply

    • wiffy replied: — January 28th, 2010 @ 1:22 pm

      Oh yes, one has to be almost “OCD” when it comes to measurements in baking.

      Reply

  6. The Little Teochew — January 26, 2010 @ 7:14 pm

    BERRY NIIIIICE!!! Wonderful use of whatever’s leftover from X’mas. Wiffy, I am curious about the Japanese cup / American cup mix-up though. Is there such a thing as a “Japanese cup”? I too, prefer using weightage for measurement. I find it more accurate. :)

    Reply

    • wiffy replied: — January 28th, 2010 @ 1:25 pm

      Hey Ju, if you look at this wiki link, you will see that 1 “US Cup” is approximately 240ml, whereas 1 “Japanese cup” is around 200ml. The cups that are sold in Daiso, as well as the one that comes by default with the rice bin, is usually the Japanese measurement. This is such a confusion for me because I thought the term cup should be quite universal. Yes from now I will only use weighted measurements because cannot assume!

      Reply

      • The Little Teochew replied: — January 31st, 2010 @ 11:23 pm

        Wow, I didn’t know either! Thanks for that. It just struck me that anyone could be religiously following a recipe and not understand why it doesn’t quite work out each time. :( All because of a different sized cup.

  7. daphne — January 26, 2010 @ 7:19 pm

    My kind of muffins- the more berries the better! full of antioxidents!

    Reply

  8. Lia Chen — January 26, 2010 @ 8:45 pm

    Looks very berrylicious! Love the pink theme … :)

    Reply

  9. jo — January 26, 2010 @ 9:29 pm

    I would call this “very nice muffins” and I wish you could throw a couple to me for a taste. Yum! Love the clicks.

    Reply

  10. peachkins — January 26, 2010 @ 11:16 pm

    my favorite yogurt has these wonderful berries too! stunning photos!

    Reply

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