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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. Bob — January 27, 2010 @ 4:19 am

    Those are lovely, I bet they’re perfect for breakfast.

    Reply

  2. Small Small Baker — January 27, 2010 @ 10:03 am

    Love your berry nice muffins. They look berry pretty! Good way to use up the berries, esp when they are too sour to eat on its own. :)

    Reply

  3. Joyce — January 27, 2010 @ 10:20 am

    Hmm…I think the more appropriate title would be berries with muffin in it. haha! So many berries…….so berry nice…..

    Reply

    • wiffy replied: — January 28th, 2010 @ 1:26 pm

      At first I thought I read wrongly … “berries with muffins”! haha that’s a good one, and so true :-)

      Reply

  4. The Sudden Cook — January 27, 2010 @ 11:20 am

    I never really thought about the white muffin paper cases until now. You’re right…they do show off the beautiful fruity streaks – makes them more appetising.

    Reply

  5. zy — January 27, 2010 @ 4:32 pm

    makes me hungry.. wish i can have them for breakfast haha.

    your mixing bowl looks really familiar. I suppose you are using a handheld mixer? I’m using cornell handheld mixer.

    Reply

    • wiffy replied: — January 28th, 2010 @ 1:29 pm

      I wasn’t using a handheld mixer because I didn’t want to overmix the batter. But I’m using the mixing bowl from my mixer coz that’s the only bowl which I don’t mind if there are scratches at the bottom, not sure the brand but should be cornell. nothing escapes your eyes when it comes to baking hehe :D

      Reply

  6. ravenouscouple — January 27, 2010 @ 5:10 pm

    these would go perfect with good cup of tea… yum!

    Reply

  7. Janet@ Gourmet Traveller 88 — January 27, 2010 @ 8:25 pm

    Your tri-berries muffins make me drooling !!! love the addition of cranberries!

    Reply

  8. Marissa — January 27, 2010 @ 8:34 pm

    I have mixed, frozen berries which I would love to use for this recipe. Should I defrost them first?

    Reply

    • wiffy replied: — January 27th, 2010 @ 8:40 pm

      Hi Marissa, I think you can use them straight from the freezer. I didn’t defrost my cranberries before I put them in the batter and the muffins turned out fine :)

      Reply

  9. Marissa — January 27, 2010 @ 9:03 pm

    one more question…1 1/2 TABLESPOONS of baking powder sounds like a lot! Should it be teaspoons?

    Reply

    • Marissa replied: — January 27th, 2010 @ 9:04 pm

      sorry, re-read…you can ignore the last question!

      Reply

      • wiffy replied: — January 28th, 2010 @ 1:30 pm

        No problem, feel free to give me your feedback when you try them out! :-)

  10. lisaiscooking — January 27, 2010 @ 10:02 pm

    I shouldn’t have looked at these before breakfast. Wish I could grab one right now!

    Reply

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