Berry Muffins
Berry Muffins
Preparation
Min
Difficulty
- 1 cup (150 g) plain flour
- 1 cup (150 g) wholemeal flour
- 1 tablespoon baking powder
- 2 teaspoons mixed spice
- 1/2 cup (110 g) caster sugar
- 2/3 cup (50 g) shredded coconut
- 1 2/3 cup (250 g) frozen mixed berries
- 2/3 cup (160 ml) buttermilk
- 1/3 cup (115 g) Saunders' Malt Extract
- 1/3 cup (80 ml) sunflower oil
- 2 large free-range eggs
- 1 teaspoon natural vanilla extract
- Lemon malt drizzle icing:
- 1/2 cup (80 g) pure icing sugar, sifted
- 2 teaspoons Saunders' Malt Extract
- 1 teaspoon natural vanilla extract
Makes 12
Preheat the oven to 190°C (170° C fan-forced). Line twelve 1/3-cup muffin tray holes with paper cases.
Sift the flours, baking powder and spice together in a large mixing bowl, returning any husks to the bowl. Stir in the sugar and coconut. Gently stir in the frozen berries.
Whisk the buttermilk, malt extract, oil, eggs and vanilla together in a bowl. Add to the flour mixture and use a large spoon to fold together until just combined. Don’t overmix – its fine for the batter to be a little lumpy.
Spoon the mixture into the paper cases and bake for 25-28 minutes or until golden and muffins spring back when lightly touched in the centre.
Meanwhile, for the malt drizzle icing, combine the ingredients together in a small mixing bowl. Cover the surface of the icing with plastic wrap and set aside.
Cool the muffins for 3 minutes in the pan, and then transfer to a wire rack. Drizzle with the icing. Serve warm or at room temperature.
Ingredients
- 1 cup (150 g) plain flour
- 1 cup (150 g) wholemeal flour
- 1 tablespoon baking powder
- 2 teaspoons mixed spice
- 1/2 cup (110 g) caster sugar
- 2/3 cup (50 g) shredded coconut
- 1 2/3 cup (250 g) frozen mixed berries
- 2/3 cup (160 ml) buttermilk
- 1/3 cup (115 g) Saunders' Malt Extract
- 1/3 cup (80 ml) sunflower oil
- 2 large free-range eggs
- 1 teaspoon natural vanilla extract
- Lemon malt drizzle icing:
- 1/2 cup (80 g) pure icing sugar, sifted
- 2 teaspoons Saunders' Malt Extract
- 1 teaspoon natural vanilla extract
Methods
Makes 12
Preheat the oven to 190°C (170° C fan-forced). Line twelve 1/3-cup muffin tray holes with paper cases.
Sift the flours, baking powder and spice together in a large mixing bowl, returning any husks to the bowl. Stir in the sugar and coconut. Gently stir in the frozen berries.
Whisk the buttermilk, malt extract, oil, eggs and vanilla together in a bowl. Add to the flour mixture and use a large spoon to fold together until just combined. Don’t overmix – its fine for the batter to be a little lumpy.
Spoon the mixture into the paper cases and bake for 25-28 minutes or until golden and muffins spring back when lightly touched in the centre.
Meanwhile, for the malt drizzle icing, combine the ingredients together in a small mixing bowl. Cover the surface of the icing with plastic wrap and set aside.
Cool the muffins for 3 minutes in the pan, and then transfer to a wire rack. Drizzle with the icing. Serve warm or at room temperature.
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Handy Tip!
The lemon malt drizzle icing adds an amazing twist. To simplify, just dust the muffins with icing sugar.
