I am a happy camper. We had a decent storm blow through last night. As it pushed through it took the humidity with it. Ahhh. We turned our air conditioners off and threw open the windows. Fingers crossed the worst of the summer heat is behind us.
I was saying to my husband this morning that I am very ready for cool weather comfort foods. Though in about 5 months I’ll be dying for a salad. And the cycle continues!
A few days ago as I was cooking the Italian Burgers I realised I hadn’t set up the breakfasts for the week for the kids. So I needed something quick. We had frozen gooseberries to use and the kids love muffins so I whipped up a batch. I did defrost the berries and let them drain so the muffins wouldn’t get soggy.
I used the recipe for the base of the muffin that is in the Pillsbury’s Complete Book of Baking.
Preheat the oven to 400F/205C.
In a bowl add 2 cups flour, 1/2 cup sugar, 3 teaspoons of baking powder, and 1/2 a teaspoon of salt.
In a separate bowl, mix 3/4 cup of milk, 1/3 cup of oil, and 1 beaten egg.
Add the wet ingredients to the dry ingredients all at once. Add the fruit and mix well. The trick is not to overwork the batter. It will be lumpy. That’s ok, just make sure the ingredients are incorporated.
Spoon it evenly into 12 muffin cups. Sprinkle brown sugar over the tops of the batter.
Bake for about 25 minutes, until the they are golden brown and a toothpick comes out clean when it you test the muffins.
Delicious warm or for breakfast before school. And perfect for when you forget to make the school breakfasts in a timely manner!