Reaching the round number of four muffin recipes tried in my //weekly muffin challenge//, I still have no idea how to adapt the muffin to the weather and time, so even if the weather is cold and wintery, here I am, baking forest-berry muffins, adapted after a recipe from //Heather’s Dish//.
Here it goes.
If you are using fronzen forest-berry, leave them in a colander over-night, to deice and drain. If you are using fresh fruits, wash throughly and leave to drain, of course, in a colander.
Meanwhile, in a large bowl, mix well 100g sugar, 75g sour cream, 150g yoghurt, 1 egg, 4 tbsp sunflower oil, juice from two lemons and one orange. In another bowl, mix 325g flour, 1/2 tsp baking powder and 1/4 tsp salt. Gently stir and combine the dry ingredients into the wet ones. Dissolve 1/2 tsp baking soda in 30 ml mineral water, add over the mixture and stir a bit. Lastly, add the 150-200g forest-berry fruit and stir gently, without over-mixing and crushing the fruits.
Spoon the batter into the lined/greased muffin tray and bake over low-medium heat in a preheated over. In my case, it took a little longer than usual, around 25-30 minutes per batch.
The end result is not fluffy as a cake, looks more like a well-risen bread. The forest-berry touch gives them a sour accent, which goes very well with butter, especially when warm.
Enjoy!
