I recommend these muffin recipes as they are so easy and quick!
10oz (280 g) plain flour
3 teaspoon (15ml) baking soda
Half teaspoon (2.5 ml) salt
4-5 oz (110-or less) white sugar (adjust to taste, depending on fruit)
9 fl oz (260 ml) milk
3 fl oz (90 ml) corn oil or 3 oz (85 g) butter or margarine, melted
5-6 oz (140-170 g) summer fruit (any ‘berries’ either alone or in combination; blueberries; raspberries; blackberries; strawberries; redcurrants; blackcurrants; cherries and so on…), fresh or frozen – do not thaw frozen berries, larger-sized berries should be cut up
Eating frozen berries are a good snack too! There is something healthy about eating it. It tastes clean on the palate and it is crisp and tasty. Buying frozen fruit is a must in my household. They are healthy fruit fix!
Prepare muffin tin or silicone. Preheat oven to 375-400˚F (200˚C)
In a large bowl, sift together (or stir well with a fork) flour, baking soda and salt. Stir in sugar. Make a well in centre and set aside.
In a separate bowl, beat egg with a fork. Stir in milk and oil (or melted butter/margarine)
Cut larger pieces of frozen fruit into smaller pieces
Pour all of the wet ingredients into dry. Stir just until combined. Gently fold in the berries at the end, using only 2-3 strokes.
Spoon immediately into muffins cases. Makes 12 standard size muffins. Bake for 20 to 25 minutes tops. Frozen fruit will require an extra 4-5 minutes. Muffins are done when tops are lightly browned. I use a skewer to test they are cooked through the middle and not still raw inside. They are usually bake perfectly in 25 minutes. Cool on a wire rack and ready to eat after cooling or pop into the freezer to eat as a breakfast muffin or afternoon snack.