Today I decided to make Boysenberry muffins. My way. And gosh, they were absolutely the best muffins we have ever tasted!!!
The rest are going off to mum and dad’s this evening for dessert. A slightly odd thing to have for pudding, but I suppose it’s pretty much cake. Isn’t it? And it’s the world premiere of the wonderful cake tin I bought off eBay only days before we left London. Hurrah!
Boysenberry Muffins
Makes 12 large muffins
4 cups plain flour
4 tsp baking powder
1.5 cups sugar
1 cup ricotta cheese
1/3 cup milk
4 eggs
zest of one lemon
2/3 cup vegetable oil
2.5 cups boysenberries
12 extra boysenberries
Heat the oven to 180•C. Sift the flour and baking powder into a big bowl and mix in the sugar.
In a smaller bowl place the ricotta, milk, eggs, lemon zest and oil. Whisk until smooth. Gently stir the ricotta mix into the flour mix until only just combined (if it is too dry add a tiny bit more milk). Add the boysenberries and stir just once.
Line a 12 x 1 cup muffin tray with paper patty cases and spoon in the mixture. Add an extra boysenberry on top of each one. Bake for 35 minutes or until cooked when tested with a skewer. Cool on a wire rack.
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