Summer Berry Muffins Recipes

Steps:

• Heat oven to 350 degrees.
• Sift the dry ingredients together.
• Mix in the eggs, oil, butter, milk and vanilla.
• Fold in your choice of berries.
• (I get a blend of frozen berries at my grocery store--raspberries, blackberries, strawberries and blueberries. These make a great mixed berry muffin,and they're much more economical than fresh. But use what you have) Pour into lightly greased, standard 12 muffin pan, or large 6 muffin pan.
• (Tip-an ice cream scoop makes easy work of this task, and muffins are the same size.) Bake for 30-40 minutes, start checking at 30 minutes or so.
• Cool in pan on rack for about 5 minutes, then turn on out on rack to cool.

Steps:

• Preheat over to 180 degrees. Line tin with 14 muffin cases.
• Sift flour into mixing bowl and stir in caster sugar.
• Whisk eggs and buttermilk together. Pour melted butted and add lemon zest and stir well. Fold this mixture into the flour, add the berries and combine.
• Spoon mixture into muffin cases, top with a sprinkling of sugar and bake for 30minutes - until risen and golden. Remove and leave to cool for 10mins.
• Make the icing by combining all the icing sugar with enough of the lemon juice to make a smooth icing that coats the back of a spoon. Drizzle over the cooled muffins.

Steps:

• Preheat oven to 400 F and line a muffin pan with muffin papers.
• In a large bowl, combine the flour, brown sugar, salt and baking powder and set aside.
• In a separate bowl, whisk together the applesauce, egg, vanilla and milk.
• Add the mixed dry ingredients and stir until blended.
• Gently fold in the berries and chocolate.
• Spoon the mixture into the muffin papers and sprinkle with demerara sugar.
• Bake for about 25 minutes until risen and just firm. Allow to cool a little, then transfer to a wire cooling rack.