Wild berry muffins

  • Wild berry muffins
  • Wild berry muffins
  • Wild berry muffins
  • Wild berry muffins
  • Wild berry muffins
  • Wild berry muffins
Total time:
30 min
Word from cook:
Nothing is better then a warm wildd berry muffin in the morning or in the evening :) !
150 g butter
150 g golden caster sugar
4 eggs, separated
1 teaspoon vanilla extract
125 g plain flour
25 g unsweetened cocoa powder
1 teaspoon baking powder
75 g wild berries

Preheat the oven to 180 C. Grease 12 cups of a 12-cup muffin tin or line them with paper muffin cases.
Melt the butter and sugar in a heavy based saucepaan over a very low heat. bring the mixture to a gentle boil and cook for 2 minutes, stirring constantly. Remove the pan from the heat and leave to cool, then trasnfer the mixture to a large mixing bowl. Set aside.
Put the egg whites in a clean bowl and whisk until soft peaks form, then set aside. Stir the eg yolks and vanilla extract into the cooled butter and sugar, then sift over the flour, cocoa powder and baking powder and genty fold in with the wild berries. Fold in the whisked egg whites.
Spoon the batter into the prepared muffin cups, diving it evenly. Bake in the oven for 15-18 minutes, or until well risen and firm to the touch. Cool in the tin for 5 minutes, then transfr to a wire rack.

Enjoy it!

Vote this recipe:

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)

0 Notes

Time limit is exhausted. Please reload the CAPTCHA.

%d bloggers like this: