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Yogurt Summer Berry Muffins

Posted By Alina On July 9, 2010 @ 18:27 In Pastry | 15 Comments

I never stop wondering why everything is so disorganized in local kitchen equipment stores. I’ve been looking for a very simple thing – muffin tins with matching paper liners. As a result, I’ve got tins of three different sizes (and all of them are too shallow) plus two packs paper liners that match none of these tins. Great. I’m hoping that if I continue collecting mismatched moulds and paper liners, someday one of the liners will fit in one of the moulds. Until then, I managed to squeeze some very nice liners with floral pattern into my six medium-sized moulds. That looked far from perfection, but better than nothing. The rest of the forms I just greased with butter. So in the end I got a batch of cakes of assorted size and style… and I liked it! Looked kind of informal. A friend of mine once said that although I try hard to put things in order, chaos is my true element. So this time I was in my element, you know :) Now I’m thinking of baking this as one big cake. I think it should look lovely with that colourful marble pattern inside.

I’ve got to say huge thanks to Patricia of Technicolor Kitchen [1] for her post on Apple Yogurt Muffins [2], which inspired me to make yogurt muffins with fresh summer berries. The recipe worked out great for me, I just substituted margarine for oil and added more sugar (the original recipe highlights that the muffins are meant to be not too sweet).

Aaand then I had fresh berries in my muffins. Two handfuls of tiny sweet strawberries, juicy blackcurrants and tender raspberries that swirled into a beautiful pattern of pink, red, and purple inside these moist, buttery cakes. I loved how the heavy strawberries sunk to the bottom of my mini muffins and coloured them fluorescent pink. The muffins tasted best about an hour after I took them out from the oven – still warm and spreading a lovable sweet smell all around the house, but they were also good this morning when I grabbed a couple before going to the swimming pool. I’m definitely going to bake this as a single loaf on the weekend, when my sister returns from her trip around Central Europe! Thank you Patricia for the great recipe and inspiration!

Ingredients
2 cups all-purpose flour
1 cup sugar
1 ¼ tsp baking powder
1 tsp baking soda
¼ tsp salt
1 ¼ cups plain yogurt
2 eggs
5 tbsp melted margarine
2 tsp vanilla sugar
1 ¾ cups berries (strawberries, blackcurrants and raspberries)

Original recipe here [2]

Combine all dry ingredients, stir and make a well in the centre.

Combine and whisk all wet ingredients and pour them into the dry mixture. Mix batter with a fork until just moistened, gradually adding strawberries and blackcurrants.

Spoon batter into your prepared muffin tins, adding raspberries into each portion of batter. Raspberries are so tender that I’m sure it’s safer to add them individually. Fill each tin about 3/4 full.

Bake on a medium heat for about 20 minutes.


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URL to article: http://www.russianseason.net/index.php/2010/07/yogurt-summer-berry-muffins/

URLs in this post:

[1] Technicolor Kitchen: http://technicolorkitcheninenglish.blogspot.com

[2] Apple Yogurt Muffins: http://technicolorkitcheninenglish.blogspot.com/2010/07/apple-yogurt-muffins.html

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