Lots of mixed berries make these muffins moist. I varied my usual recipe from The Moosewood Cookbook by adding some ground almonds to the dry ingredients. This gave the muffins a softer texture. Cooking the muffins in flexible silicon molds lined with muffin papers gave the muffins a nice high shape.
Ingredients – Base Mixture
1 and 1/4 cups plain flour + 1/2 cup ground almonds
2 tsp baking powder
1 tsp bi-carbonate soda
1/2 tsp salt
1/3 cup raw sugar
1/3 cup oil
1 beaten egg
3/4 cup milk
Demerara sugar for sprinkling on tops of muffins
3/4 cup fresh raspberries, blackberries, strawberries and blueberries
Preheat oven to 170 degrees C or 160 degrees C fan forced. Line 6 silicon muffin molds with muffin papers. If you don’t have these molds, use an ordinary muffin tin. If you use the muffin papers and three quarters fill them you will get 6 muffins.
Mix the dry ingredients for the base mixture with a spoon in a bowl until well combined. In another bowl mix the oil, beaten egg and milk.
Gently fold in the mixed berries.
Spoon the mixture into the muffin papers. Sprinkle the tops with a little demerara sugar for extra crunch. Bake for 15-20 minutes or until a skewer inserted in the centre of a muffin comes out clean.
Remove from the oven – eat warm or cold.