Saturday, September 29, 2012

mulberry muffins

Together with two of their Byron Bay buddies River and Sol spent a day cooking. Beginning with a fruit platter that River attentively put together and presented proudly to us for breakfast.
The mulberry bush is still providing us with a steady supply of shiny, juicy berries that are spectacular to eat straight from the tree a batch of muffins made by four excitable little chefs. They followed the fruit platter up with a salad they made themselves using greens they plucked from the vegie patch and then had fun chopping cucumber, carrot and tomato to add to it. A 'cafe' was opened, orders taken and little plates set out with salad and cheese. The muffins were on the menu for afternoon tea.
A handful of strawberries added to the mix gave the muffins a jammy, moist texture. Turns were taken at cracking eggs, sifting flour, sneaking pinches of coconut sugar to eat added to the fun.
Mulberry stained fingers held spoons and there was a tussle to be the first to spoon the batter into the tin. Once the tin was full the mixing bowl was scraped clean.
The forty minutes the muffins took to cook seemed an eternity as children ran back and forth from the kitchen to the garden where they were playing 'are the muffins ready yet?' 'A bit longer' I replied each time. And then when they were finally out of the oven there was more waiting to be done as the muffins cooled on the bench. Biting into a piping hot whole strawberry and blistering mouths wasn't going to add to the fun so I sent one and all back to the garden for more playing.
 And then at last. Cooled and dusted with icing sugar the muffins studded with berries were ready to eat!

A request to cook merengues for dinner was met with a 'No.'

They settled for pasta with a simple tomato sauce and grated parmesan. The day was over. Nothing left to cook. Bellies were full and all were happy to have spent the whole day playing and making and feasting.

Berry muffin recipe

3 cups gluten free flour
2 tsp baking powder
1 cup coconut palm sugar
2 cups berries
1 tbsp honey
1 cup almond oil
2 eggs, lightly beaten

In a large mixing bowl combine dry ingredients and then place berries on top. Then add wet ingredients and stir to combine taking care to keep the berries whole.

Spoon batter into greased muffin tray and bake at 180C for 40 minutes or until golden and when you can insert a skewer and it comes out clean.

Place muffins on rack to cool and if desired dust with icing sugar. Because really, muffins are little cakes!

No comments:

Post a Comment

Thanks for your comments. I read every one!

Related Posts Plugin for WordPress, Blogger...