Today is Friday-Fun-Day and we’ve got
Yummy Berry Muffins
on the menu at the Brady Brunch household.
These muffins are absolute winners with the kids and are usually requested quicker than I can make them. The super easy recipe means that all the kids, no matter what the age, can pull up a stool and don their aprons to become my Sous Chefs.
Note: By the time the kids fight each other to lick the bowl and the spoon and call dibs on the first warm muffins out of the oven, you might want to double the recipe to end up with 24. I also add 1/3 cup of white chocolate chips every now and then as a special treat.
- 2 cups self-raising flour, sifted
- ¾ cup brown sugar, firmly packed
- 1 ½ cup fresh berries, chopped into small pieces (I usually use strawberries, blueberries & raspberries)
- 1 cup plain yoghurt (vanilla also works well)
- ¼ cup vegetable oil
- 1 egg, lightly whisked
- Preheat oven to 190°C. Cut 12 13cm-square pieces of non-stick baking paper. Line 12 80ml (1/3 cup) capacity muffin pans with paper squares. (Large patty cake tins work just as good)
- Combine flour and sugar in a large bowl. Add fruit and stir to combine. If the kids are helping to chop up the berries, ensure that you evacuate the kitchen safely and hide all the big shiny sharp knives – and remember CTFD! (Click on the link to see my post on the latest Nanny method.)
- Add the yoghurt, oil and egg and stir with a metal spoon until just combined. (Don’t overmix!!)
- Spoon the batter into the muffin tins and bake for 25 minutes or until a skewer inserted into the center comes out clean. Cool on a wire rack. (Every oven is different, cook time can vary between 19 minutes to 28 minutes)
- EAT them all before the kids get to them!!
Makes 12 muffins.