puffin muffin

TRIPLE BERRY MUFFIN recipe from BILL GRANGER

120g unsalted butter (at room temp.)
225g caster sugar
2 eggs
1½ tsp vanilla extract
170ml sour cream
210g self-raising flour
1¼tsp baking powder
sea salt
150g mixed berries - strawberry, blueberry, raspberry (tossed with flour so doesn't sink to bottom of muffin when baked)

1. preheat oven to 180 degrees celcius.
line 12-hole (probably more) muffin tin with paper cases.
2. cream butter and sugar using electric mixer until light and fluffy.
3. add eggs one at a time, mixing.
4. add vanilla, sour cream and mix.
5. sift flour, baking powder, pinch of salt and mix with wooden spoon until almost combined. (don't want to over mix in the next step)
6. add berries, gently fold.
7. put mixture into cases.
8. bake for 25 minutes or until golden.


seriously this is the best muffin recipe (according to me) ever since it's not too heavy, and you can really taste the fruits, and the slight sourness of the berries is OISHIIII. and plus the batter tastes like cookie dough before it's baked mmmmmmmmmmmm.