Recipes from Shute Fruit and Produce
Monday MuffinsPrintable version
Lori tends to make these delicious muffins most Monday mornings as this is our one day not open at the Pick Your Own field. They are infinitely variable, but here is one suggestion for using small amounts of berries.
Preheat oven to 180C/350 F/Gas mark 4. Prepare a 12 cup deep muffin tin by greasing or lining the cups.
Prepare the batter by sifting together in a large bowl:
250 g self raising flour
1/2 tsp salt
1 tsp cinnamon or other spice
100 g sugar
In the microwave or small pan on the stove top melt:
80 g butter
Then add to it:
125 ml milk
Stir the wet ingredients into the dry ingredients. Before they are thoroughly blended add:
200 g fresh or frozen blackberries
50 g chopped hazelnuts
Stir just until blended. Do not over mix or the muffins will be tough. Divide the batter evenly amongst the muffin cups.
In a small bowl rub together with your fingertips:
40 g plain flour
25 g butter
20 g soft brown sugar
Grating of nutmeg
Pinch of salt
¼ tsp cinnamon
Sprinkle this evenly over all the muffin cups. Bake for around 25 minutes or until the tops are nicely browned. Best eaten on the day they are made whilst still warm, or they can be frozen for up to one month.
This recipe is great for using up small amounts of fruit, nuts or even dollops of jam. It also can be made with frozen fruit outside of the season. Lori suggests the following favourites
200 g fresh raspberries with 50 g white chocolate bits
200 g pureed pumpkin with 50 g pecan nuts, chopped
125 g grated courgette, 125 g grated or chopped apple
Jammy Surprise Muffins: omit the fruit and nuts. Half fill the muffin cups; put a generous teaspoon of Shute Fruit jam in the cup, followed by the remaining muffin mixture. Then proceed as normal.