Doughnut muffins with blackberries
I felt like baking so I decided to make something from one of my cute books about muffins. After drooling over several delicious recipes I decided to make doughnut muffins, because it just sounded so delicious! I added the blackberries myself, because muffins without berries or chocolate aren’t really muffins. Here’s what I ended up with:
275 grams self-raising flour
1/2 teaspoon bicarbonate of soda
50 + 100 + 50 grams caster sugar
75 ml sunflower oil
150 grams (Greek) yogurt
1/2 teaspoon vanilla extract
2 large eggs
2 handful blackberries
1. Wash the blueberries and drop them into the first 50 grams sugar until each blueberry is coated in sugar. Set them aside and leave them to dry.
2. Sift the flour, the bicarbonate of soda and 100 grams sugar together.
3. In a separate bowl add the oil, yoghurt, vanilla extract and eggs together and whisk.
4. Add the flour/sugar-mixture and mix until everything is thoroughly mixed. Try not to beat the batter any more than necessary as the muffins might be dry.
5. Line a cupcake tin with cupcake cups and drop a spoon in each case. Add a blackberry or two and add another spoon of batter. Repeat this until all blackberries are used and the cupcake wrappers are filled for about 3/4.
6. Preheat the oven to 190 degrees Celsius or 375 degrees Fahrenheit and leave the muffins in for about 16-20 minutes.
7. When the muffins are done and have cooled a bit, melt the butter in a small pan. Brush the muffins with the butter and dip them in the last 50 grams of sugar.
There you go! Covered in sugar like real doughnuts, taste like doughnut, but have lovely extra berries in them like muffins and in the shape of muffins: these are definitely going to be made again! I made a cake tin full of them (12 muffins) and even though we’re with only 5 people at home of which a few say they’re on a diet, they were gone in a day! I felt bad I was only able to eat three.