The winter holidays have begun and that means no school!!! The idea of a routine has gone out the window and that's fine, so long as they eat properly, I'm happy. I just don't want them eating cereal all day. So when I can, I will make a batch of muffins and leave them on the counter so that they can eat them as they wake up in the morning. Berries are full of nutrients and antioxidants, which is great for growing kids. These muffins are delicious and filling. A great way to get some fruit in their diets first thing in the morning.
Preparation Time 5 minutes
Cook Time 25-30 minutes
Makes 12-14
Ingredients
2 1/2 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 1/8 cup sugar
2 eggs
1 cup buttermilk
1 teaspoon vanilla
120 ml vegetable oil
1 cup fresh mixed berries (raspberries, strawberries, blueberries and blackberries) - plus 1/2 cup extra for topping the muffins before baking
1/4 cup light brown sugar
2 tablespoons flakes almonds- for topping the muffins
Extra: oil for greasing the muffin pans
Instructions
Preheat the oven to 220c.
Combine the flour, baking powder, salt and sugar in a large bowl. Mix to combine. Create a well in the dry ingredients and set the bowl aside.
Combine the eggs, buttermilk, vanilla and oil in another bowl. Whisk well to combine and no streaks remain.
Pour the wet ingredients over the dry ingredients and mix them together. Mix well enough to just combine. Do not over mix this mixture. A few lumps of dry flour is ok.
Add the fresh berries and fold them in slowly.
Grease a muffin pan by brushing it with oil. Make sure you get into all the crevices, so that it is easier to remove them from the pan after baking.
Fill the muffin pan 3/4 of the way to the top. Top the muffins with the additional berries and sprinkle over some light brown sugar. The light brown sugar will make sure the tops are crunchy after baking.
Bake the muffins for 2 minutes at 220c then turn the oven down to 180c and bake them an additional 15-18 minutes. An inserted skewer will come out clean.
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