I come from a long line of woman who hate cooking – my mum hates cooking and so does my grandma. I don’t have any family recipes to draw from but because of this I learnt to bake from blogs. It took me years of trial and error to understand the basics of baking – rock hard cupcakes, margarine tasting swiss buttercream, I’ve been there. There is a satisfaction of creating something out of nothing and also to be able to give joy to people through cake. This is the reason I blog as it is a way for me to share recipes that taste amazing because let’s face it homemade food is the best.
That is why I’ve decided to collate all my favourite recipes from my blog into one place (also it’s because I’m old school and like flicking through a book). For the past month I have been working at self publishing a cookbook – it was a bloody hard task to try put everything together but it’s finally done. It’s a 60 page soft cover cookbook with my favourite recipes and food porn in there (shot by moi of course). I’ve updated and tweaked a few recipes but if you would like to also have everything one place, I’ll be selling them at $40 + postage ($8.50). Hit me up and flick me an email at [email protected] if you do want to grab a copy!!
I’ve been rebaking a few recipes again to try and get it the way I want it. One of these is muffins – I’ve been baking a lot of muffins these days and am trying to get that bakery style look and taste. This recipe is a cross between a muffin and a cake; it’s got a soft crumb with a sweet cinnamon taste. Filled with chunks of mixed berries and drizzled with a lemon glaze make these muffins really moresome. On first bite it’s okay but then it’ll grow on you and then the whole thing will be devoured.
So let me stop teasing you with all these photos – find the recipe below :)
Mixed Berry Muffin
Makes 12 cupcake sized muffins
Recipe adapted from Sally’s Baking Addiction
220g plain flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
115g unsalted butter, at room temperature
150g brown sugar
2 large eggs, room temperature
120g sour cream or plain yogurt
1.5 tsp vanilla bean paste
1/4 cup (60ml) milk
1.5 cups frozen mixed berries
1 cup soft icing sugar
2 -3 tbsp (30-45ml) fresh lemon juice
- Preheat oven to 200°C fan forced. Grease a 12-count cupcake tin with oil/butter.
- Whisk together the flour, baking powder, baking soda, cinnamon and salt in a large bowl.
- In another large bowl, use a handheld electric mixer to beat the butter and brown sugar until creamed.
- Add eggs, sour cream and vanilla and beat until combined and the mixture looks creamy.
- Add the dry ingredients into the wet ingredients and beat on low until just combined.
- Add milk and beat on low until combined.
- Fold mixed berries into the mixture.
- Using an ice cream scoop or spoon, add batter to cupcake tin (ensure it fills to the top).
- Bake for 5 minutes at 200°C and then reduce oven to 160°C; baking for 15-18 minutes until a toothpick inserted into the center comes out clean.
- Cool muffins in tin for 5 minutes and then move them to a wire rack to finish cooling.
- To make the glaze, whisk the soft icing sugar and lemon juice until combined.
- Once muffins are cooled, drizzle with glaze.