Mary Berry’s Raspberry And Apple Muffins Method
Introduction We are lucky to live in a consumer and retail world where fruit and vegetables of every description are available to us all year round, no matter what season we are in. That means the old rules about using summer fruits in summer months have changed somewhat; so to celebrate this I’d like to bring out a traditionally seasonal recipe – raspberry and apple muffins – in these wintry times where we would, in the past, have had rather flatter, more rustic flavours. This bake is easy to do, really delicious, and is certain to put a smile on the faces of old and young alike.
Top Tip • In order to make a light mixture, stir the wet ingredients into the dry ones quickly, gently, and briefly. Stop stirring as soon as they are combined. The mixture should feel light and soft. Don’t over-mix, as this will result in a tough consistency.
1. Preheat the oven to o 200°C (180°C fan / ga as mark 6). Line each hollow of the muffin tin with a paper muffin case. Warm the butter in a small pan over a low heat until it melts, then set asiide to cool. 2. Tip the flour, baking powder, ground almonds, cinnamon and sugar into a large bowl and stir to combine. In a medium bowl, beat the eggs and stir in the yogurt, milk and cooled melted butter. Stir this mixture into the flour mixture, then add the raspberries and apple and stir briefly. 3. Spoon the mixture into the muffin cases. Bake for about 25 minutes or until well risen and firm to the touch. 4. Meanwhile, make the glaze: warm the sugar and orange juice in a small pan over a low heat, just until the sugar has dissolved, then increase the heat and let the mixture bubble for about 30secs so it turns a bit syrupy – not too long, or it will get too sticky. 5. Remove the muffins from the
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Top Tip Stir fruit through only three or four times, so it retains its consistency and doesn’t disintegrate. In the case of the raspberries, stir only once.
Ingredients • 85g (3oz) butter • 250g (9oz) self-raising flour • 1 tsp baking powder • 45g (1½ oz) ground almonds • 1½ tsp ground cinnamon • 115g (4oz) caster sugar • 2 large eggs • 250g (9oz) plain, full-fat yogurt • 1 tbsp full-fat or semiskimmed milk • 175g (6oz) fresh raspberries • 1 eating apple, such as Cox’s, about 150g (5½ oz), peeled and chopped into 1cm (½ in) pieces For the glaze • 2 tbsp caster sugar • 1 tbsp orange juice oven. Leave them in their tin for 1-2mins, then transfer them to a wire rack. While they are still warm, brush the top of each muffin with the glaze. Leave to cool.
