Sunday, 9 August 2009

Blackberry muffins


This week we went blackberrying! We managed to get 250gms of juicy, ripe berries; just enough for 24 fairy cakes (or fewer muffins if you prefer)

Blackberry muffins / fairy cakes

Ingredients
  • 1 cup natural yogurt
  • 3/4 cup fructose
  • 1 cup melted butter or oil or a mix of butter and milk
  • 2 eggs
  • 2 cups self raising flour
  • 250 gms blackberries
  • grated rind of 1 orange

Method

  • preheat oven to 180
  • Mix together the following in a large bowl: yogurt, fructose, eggs and oil / butter and whisk until combined.
  • Tip in the flour, blackberries and orange rind and combine.
  • Don't overwork the mix; it's ok for it to be lumpy
  • Pour into muffin cases and bake for 20 minutes until golden.
What I loved about these was the beautiful colour - they look like art on a plate. They aren't light, like fairy cakes; the fruit makes them heavier, but very moist and soft.

Verdict: 10/10 nice mix of sour and sweet and the cakes are really soft.
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2 comments:

  1. Alea Milham19 September 2009 at 08:28

    I have never tried baking with fructose before. But after reviewing many of your recipes I can see I will have to give it a try.

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  2. rae-ann20 September 2009 at 12:23

    Alea, you need to remember a few things. First you need about 2/3 the amount of fructose to sugar. So if a recipe asks for 300 gms of sugar, use 200 gms fructose

    Second, it gives a denser texture - fairy cakes, for example, aren't as light and fluffy as they are when using sugar

    Third, and this is really important - fructose cooks much more quickly than sugar. I put the oven down 20 degrees less than the recipe asks for and check it 10 minutes before the cooking time is supposed to end. My first attempts of cooking with fructose were burnt!

    Oh and fourth, for the record, you can't grind it and use it for icing sugar - it doesn't set LOL!

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