Raspberry and Blueberry Muffins

I'm hoping to get around to baking these muffins today for Group Learning tomorrow:

Preparation Time

15 minutes

Cooking Time

25 minutes

Ingredients (serves 8)

• 300g (2 cups) self-raising flour
• 155g (3/4 cup, firmly packed) brown sugar
• 150g frozen blueberries
• 150g frozen raspberries
• 250ml (1 cup) buttermilk
• 60ml (1/4 cup) vegetable oil
• 1 egg, lightly whisked

Method

1. Preheat oven to 190°C. Cut out eight 13cm-square pieces of non-stick baking paper. Line eight 80ml (1/3-cup) capacity muffin pans with paper squares.
2. Combine flour and sugar in a large bowl. Add blueberries and raspberries, and stir to combine. Add the buttermilk, oil and egg, and stir with a metal spoon until just combined (do not overmix).
3. Spoon batter among prepared pans. Bake in preheated oven for 25 minutes or until a skewer inserted into the centres comes out clean. Turn onto a wire rack. Serve warm or at room temperature.

Notes & tips

• Make these muffins up to 1 day ahead. Store in an airtight container.

Source

Australian Good Taste - September 2005 , Page 46

6:12 AM - Dec. 4, 2007 - comments {0} - post comment

Tonight's Dinner Recipe - Classic Chicken & Rice Casserole

Classic Chicken Casserole with Noodles or Rice

1 chicken breast, cooked and chopped
1 can cream of chicken soup
¾ cup shredded cheese
2 cups cooked rice or pasta
Garlic and Pepper (or other favorite seasonings) to taste
1/2 package frozen vegetables (carrots, broccoli or peas, thawed briefly in microwave)

Mix all ingredients and pour into greased baking dish. Bake at 350 about 30-35 minutes. Will Be bubbly when done. Top with more shredded cheese if desired.

Basia

12:10 PM - Jun. 9, 2006 - comments {0} - post comment

Advent and Christmas Unit 2007