My recipes-for-two saga continues! This time I wanted to make berry muffins – we still have plenty of berries in the freezer, and we better start putting them to good use before the new harvest is here! I used redcurrants, as that’s what we have the most, but any berries will work.
Berry Muffins For Two
½ cup flour
½ teaspoon baking powder
a pinch of salt
3 tablespoons light brown sugar
1 tablespoon beaten egg (crack an egg, beat with a fork until the yolk and the white are combined, and measure 1 tablespoon)
2 tablespoons milk
2 tablespoons vegetable oil
½ teaspoon vanilla
4 tablespoons redcurrants (or other berries)
Preheat oven to 180 C. Line two holes of a muffin pan.
In a small bowl, combine flour, baking powder, salt and sugar.
In a measuring cup, combine egg, milk, oil and vanilla. Add the wet ingredients to the dry ingredients and stir just until combined. Fold in berries.
Divide the batter between the two muffin cups and bake in the preheated oven for 17-22 minutes, or until the muffins test done.