I’ve managed to get the timing of this recipe down to a fine art. I can have the muffins coming out of the oven just as Cora is waking up from a nap. If you need something that bakes super quickly, this is the recipe for you. It uses oil instead of butter so there goes all the softening and creaming-with-the-sugar time and they only take 20 minutes to cook. You can be tucking in to these little beauties within 30 minutes of thinking that you’d like one. Another tick for these guys is that they are relatively toddler friendly (wholemeal flour, unrefined sugar) so if your toddler is more appreciative of your efforts than mine, you don’t have to feel guilty about the sugar content.
My friend has a huge mulberry tree which is heaving with fruit this year. I’ve already made heaps of jam so now I am branching out into the baking world with them. Our old tree on the farm didn’t ever have enough fruit to make it eating them fresh so this is a new and exciting experience for me! These muffins are super yummy (obviously) and are very light and fluffy. This recipe would work well with other fruit as well; play around and let me know what you come up with!
- 375g wholemeal self-raising flour
- 100g rapadura or other unrefined sugar
- 1 tsp baking powder
- 1 egg
- 180mL vegetable oil
- 2 tsp vanilla essence
- 200mL milk
- 200g mulberries
- 1 tablespoon raw sugar (optional)
- Preheat the oven to 180°C (160°C fan-forced) and line a 12 hole muffin tray with cases.
- Add the dry ingredients (except for the raw sugar) together in a large bowl and stir to combine. In a separate bowl or jug, mix together the wet ingredients apart from the mulberries.
- Add the wet ingredients in to the large bowl containing the dry ingredients. Stir until the mixture is just coming together. Then add the mulberries and carefully stir to combine.
- Divide the mixture between the 12 muffin cases. Sprinkle with a little of the raw sugar, if you desire. Place in the oven for 20-25 minutes or until a skewer comes out clean.
- Serve warm or cold. If you’re serving for dessert, a dollop of natural greek yoghurt works perfectly to compliment the muffin. Best eaten within two days.
P.S Do not let this photo fool you; Cora did not eat any of the muffin apart from the mulberries that she picked out. Until she realises what she is missing out on with her aversion to cakes….it’s all the more for me!