Berry Good Muffins

Late spring, summer on the way. Foodwise this always makes me think of berries. 

So two berry recipes today! I used a mix of frozen berries. Blueberries, blackcurrants, blackberries & strawberries.  

VEGAN BERRY MUFFINS

130g self raising flour

100g caster sugar

120ml plant based milk

50g soy yoghurt

2 tablespoons light olive oil

Handful of berries (if you’re using mixed berries, pick out smaller ones like blueberries) 

1 tablespoon strawberry jam

1 teaspoon baking powder. 

Makes 4 muffins. 

Preheat the oven to 180c

1. Mix all the ingredients (except the berries) together to form a smooth batter. 
2. Stir in the berries. 
3. Divide the mix between 4 muffin cases. 
4. Bake for approx 20 mins. The top should be lightly golden and they should feel firm and springy to the touch.  
5. Leave to cool. 
6. Enjoy as they are, or ice them with a simple icing sugar mixed with lemon juice glaze. 

They freeze well too (without the icing).

Next up BERRY COMPOTE

Ingredients. 

1 and ½ cups of frozen mixed berries. 

1 tablespoon maple syrup

1 tablespoon orange juice (or juice of half a satsuma)

1. Simply place all the ingredients in a saucepan and simmer over a medium heat. (Once the fruit starts to thaw out, it’ll be gently bubbling away.) Leave bubbling away for approx 10 minutes. (I used bigger fruits like strawberries and the biggest blackberries I’ve ever seen! If you’re using more blueberries and smaller fruits the cooking time will reduce).
2. You want all the fruit to have thawed out and starting to break down (ie losing their shape). Once you’ve reached this point remove from the heat, leave to cool, and keep in a sealed jar in the fridge. 
3. If you find it’s not sweet enough you can stir a spoonful of jam through the mix. 

It’s a bit of trial and error to get the desired level of sweetness! But once you get the hang of it it’s so easy to make and great for a lighter summer breakfast with Yoghurt and a handful of nuts or as dessert with ice cream. 

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