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Raspberry & Blueberry Iced Muffins



Happy Tuesday! Now I know I said I was going to share a new recipe every Friday but I just couldn't wait to share this latest one! Sharp raspberries mixed with juicy blueberries combined with a light textured muffin is a winning combination!



Muffins are such a quick and easy treat to whip up! These are made in one bowl so there's minimum mess, which is always a good thing!! I love how versatile this recipe is, you could try it with other fillings if you wanted such as chocolate chips or nuts but I love the sharp hit you get from the raspberries.



As I've mentioned before I've been wanting to get to grips with my DSLR camera and start using it to its full potential. It takes a lot more time when I'm shooting for a recipe but I definitely think it's worth it! I've been playing around with my backdrops as well this week so let me know what you think, here I've opted for a white brick effect wallpaper which just gives the background a little more texture, rather than being a plain white wall! :)



Anyway, on to the recipe! Remember to use the hashtag #toptierbakery if you give this recipe a go as I'd love to see your photos!


Ingredients:

300g Plain Flour

115g Caster Sugar

1 tbsp Baking Powder

1/2 tsp Bicarbonate of Soda

250ml Whole Milk

2 Large Eggs

85g Melted Salted Butter

80g Raspberries

80g Blueberries

Icing Sugar and Lemon Juice for Icing (optional)


Step 1. Preheat your oven to 190°C (170°C Fan) and line a muffin tin with 12 muffin cases.


Step 2. Sift the plain flour into a large bowl. Add the caster sugar, baking powder and bicarbonate of soda and stir to combine.


Step 3. Add the eggs to the milk and lightly whisk. Add the milk/eggs to the dry ingredients and mix together. If using an electric mixer, start off slow and increase the speed until the batter is smooth.


Step 4. Pour in the melted butter and mix until combined. Carefully stir in the raspberries and blueberries and then spoon the batter into the 12 muffin cases.


Step 5. Bake in the preheated oven for 20-25 minutes. The muffins should have risen and be a golden brown colour.


Step 6. Allow to cool on a cooling rack and if you're icing them mix a small amount of icing sugar with lemon juice until you have a think icing which can be spooned onto the muffins.


These muffins will stay fresh if stored in an air tight container for around 3-4 days. They work great for breakfast on the go or an afternoon snack :)





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