I love fruity muffins though this time of year blueberries go up in price so I tend to pass them by more than often. But one of my frozen heroes is coming to the rescue. Yes the joy of frozen berries. I love these as they are so handy to have in, I also love eating them straight out the freezer too! Since we have moved we are a little closer to an Aldi (good news) and their frozen berries are a bargain at £1.49 for 500g! I love their forest fruits but for this recipe their Summer fruit selection is perfect.
As we only need 250g of fruit that just 75p and that is a lot more fruit than you get in a blueberry pot too!
Once I had decided I was making these I found I didn’t have any baking powder so used 1/2 teaspoon of bicarbonate of soda, hence the rather strange tops but this did not affect their deliciousness! Mine are made gluten-free so expect yours even your using gluten to have a better rise! My excuse anyway!!!
To make 12 frozen berry & almond muffins you will need:
225g Self-raising flour sifted (I used gluten-free)
50g ground almonds
1 teaspoon of baking powder
150g castor sugar
1 egg or 2 if you are making these gluten-free
90ml sunflower oil
1 teaspoon of vanilla extract (or if you love almond flavour you could use almond extract instead)
250g frozen fruit defrosted
Flaked almonds to decorate
To make simply:
Preheat oven to 190ºC and put 12 muffin cases into a 12 hole muffin pan
MIx all your dry ingredients into one bowl
Mix all your wet ingredients excluding the fruit into another bowl
Simply fold your wet ingredients into your dry. There may be some lumps left but that is fine! Stir in your fruit.
Divide the mix between the 12 cases and sprinkle with flaked almonds. Bake for 20 minutes or until firm to touch.
Leave to cool on a baking tray as the fruit holds quite a lot of heat. The bottom may feel through the cases like it is still not cooked. Do not panic as especially with gluten-free some fruit sinks as it cools it all firms up.
As with all fruit muffins they are best eaten within 3 days. These of course freeze nicely.
I have baked my muffins in a Pampered Chef stoneware muffin pan which I truly love! I always like to give them a mention as they are a very dedicated team of people but this month especially they have been raising money for Help Whip Cancer . I know they often host charity Pampered Chef parties all year round and I bought the batter bowl (which I love too) in the photo at one many years ago!
Filed under: Recipes