This recipe is great when fresh berries are not available (either out of season or one of those ‘I need muffins now!’ times). It uses frozen mixed summer fruits but I only used the blueberries, cranberries and raspberries. I’ve made my own muffin wrappers which not only looks fabulous but allows me to make them extra large!
To make the muffin wrappers;
I made some using greaseproof paper and some using lined parchment. The method is the same for both. The greaseproof paper one looked more authentic (I’d like to try with white baking paper next time) but the lined parchment had the benefit of holding its shape better and didn’t show any grease marks.
I used this link to make these but the method is outlined below
Cut the wrappers paper into approximately 15 cm squares. Place the paper centrally on an inverted glass just smaller than the diameter of the muffin tray holes and fold the paper around the glass. Repeat for all 12 wrappers.
Frozen berries will release a lot of fluids once thawed. This can make your batter runny but worse still, it can cause pink and blue streaking in your batter discoloring the final result. Fresh berries do not cause this but as we are using frozen berries in this recipe, it is important to drain excess fluid from the berries. To do this, place the berries in a colander, wash briefly under cold water and leave to drain for 30 minutes. Most of the fluid will drain off as they thaw. As an extra precaution, dry slightly on paper towels while you prepare the batter.
For the Crumble:
2 heaped tbsp plain flour
2 heaped tbsp granulated sugar
1/2 tbsp butter
For the muffins:
3 cups self raising flour
1/2 cup granulated sugar
1/2 cup soft brown sugar
2 tsp baking powder
1/2 teaspoon salt
100g white chocolate chunks or drops
1 tsp ground cinnamon
1 cup milk
1/2 cup sunflower oil
1 tsp vanilla flavoring
2 ripe bananas, mashed
1 1/2 cups frozen berries
- Pre-heat the oven to 165º C. Place the ingredients for the crumble in a bowl and use the tips of your fingers rub the butter into the sugar and flour to make crumbs
- In a large bowl place all the dry ingredients (flour, sugars, baking powder, salt, cinnamon and chocolate chunks). Mix to combine.
- In a jug, place the oil, milk, vanilla, eggs and mashed bananas and whisk using a simple whisk.
- Pour the wet ingredients into the dry and use a whisk to combine. Gently fold in the berries, to distribute, taking care not to streak the batter. A little bit of streaking may occur but it doesn’t show up when baked.
- Use an ice cream scoop to put two scoops into each muffin case.
- Top with a teaspoon of the crumble topping.
- Bake for 30 to 35 minutes.
Cool the muffins to room temperature and store in a air tight container. Consume within 48 hours.
These make great lunchbox items or afterschool snacks!