Hi, everyone, it seems ages since I did a proper bake, with the summer starting and fruit coming out of our ears, I decided to do this bake from this book. I used a mixture of blueberries and loganberries which my parents seem to have lots of!! You can just use blueberries or other summer fruit.
Mixed Berry Buttermilk Muffins
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Makes: 12
Ingredients
- 85g Melted Butter
- 400g Plain Flour
- 175g Caster Sugar
- 1 tbsp Baking Powder
- Finely grated zest of 1 Lemon
- 1/2 tsp Salt
- 284ml Buttermilk
- 2 Eggs, beaten
- 250g of Fresh Blueberries & Loganberries
Equipment
- 12 hole muffin tray with 12 muffin cases
- Large Bowl *2
- Wooden Spoon *2
- Dessert Spoon
- Cake Tester
Method
- Heat the oven to 200℃ / 180℃ Fan / Gas Mark 6. Place 12 muffin liners in a 12-hole muffin tin. In a large bowl, combine the flour, sugar, baking powder, lemon zest and salt. In a separate bowl mix together the buttermilk, eggs and melted butter
- Make a well in the centre of the dry ingredients and pour in the buttermilk mixture. Stir until the ingredients are just combined and the mixture is quite stiff, but don’t over-mix. Lightly fold in the berries, then spoon the mixture into the cases, fill generously.
- Bake for about 25 minutes until risen and pale golden on top. Leave to cool in the tin for about 5 minutes before placing on a wire rack, as these the muffins are quite delicate when hot.
Adapted from this book
Mixed Berry Buttermilk Muffins
Yield: 12
prep time: 15 Mcook time: 25 Mtotal time: 40 M
with summer starting and fruit coming out of our ears, I decided to do this bake from this book. I used a mixture of blueberries and loganberries which my parents seem to have lots of!! You can just use blueberries or other summer fruit.
ingredients:
- 85g Melted Butter
- 400g Plain Flour
- 175g Caster Sugar
- 1 tbsp Baking Powder
- Lemon zest
- 1/2 tsp Salt
- 284ml Buttermilk
- 2 Eggs, beaten
- 125g Blueberries
- 125g blackberries
instructions:
How to cook Mixed Berry Buttermilk Muffins
- Heat the oven to 200℃ / 180℃ Fan / Gas Mark 6. Place 12 muffin liners in a 12-hole muffin tin. In a large bowl, combine the flour, sugar, baking powder, lemon zest and salt. In a separate bowl mix together the buttermilk, eggs and melted butter
- Make a well in the centre of the dry ingredients and pour in the buttermilk mixture. Stir until the ingredients are just combined and the mixture is quite stiff, but don’t over-mix. Lightly fold in the berries, then spoon the mixture into the cases, fill generously.
- Bake for about 25 minutes until risen and pale golden on top. Leave to cool in the tin for about 5 minutes before placing on a wire rack, as these the muffins are quite delicate when hot.
Calories
262
262
Fat (grams)
8
8
Sat. Fat (grams)
5
5
Carbs (grams)
45
45
Fibre (grams)
2
2
Net carbs
43
43
Sugar (grams)
18
18
Protein (grams)
6
6
Sodium (milligrams)
324
324
Cholesterol (grams)
48
48
I used blackberries in the info, as loganberries are a cross variety of blackberries, so have the same amount of carbs
from this book - https://www.amazon.co.uk/Good-Food-Bakes-Mary-Cadogan/dp/1849908664/ref=sr_1_1?s=books&ie=UTF8&qid=1437071079&sr=1-1
Nutrition
For this dish I calculated that this had about 45g of carbohydrate so for this, so for a Type 1 diabetic on a Short-Acting insulin Regime with 10g of carbohydrate to 1 unit of insulin, this would require 4 or 5 units of insulin.
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