3 Step Mulberry and Lemon Muffins Recipe

Muffins are super easy and super fast. No need for beaters or electric mixers. All you need is a bowl and spoon.

Mulberries are not easily found on supermarket shelves. They look similar to a blackberry, but longer in length. Once they have ripened to a dark black berry and have been picked, they don’t keep for too long. It’s best to use them up straight away – that’s if you haven’t eaten them all whilst picking them and have a dark stain on your mouth and fingers! Mulberry leaves are also the favoured food of silkworms. So if your kids bring silkworms home from school, you had better find a mulberry tree to supply you with the leaves!

Muffins don’t usually have icing on them. I’ve broken from tradition and included a cream cheese frosting (which does use a mixer) on these muffins, so I guess they’re a cross between cupcakes and muffins. If you don’t want to include the frosting, they are just as yummy without.

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Sweet and Delicious Strawberry, White Chocolate and Lemon Muffins

Strawberries are steadily coming down in price, which is great because I love berries. My first steps were made toward my mother, who was holding out a strawberry to entice me. It worked!

Muffins are a great way to whip up a sweet treat. There’s no need to cream your butter and sugar – simply combine the dry ingredients with the wet ingredients. But be careful not to overmix the batter – you don’t want a tough muffin!

While the strawberries are a healthy choice, the addition of white chocolate makes these muffins a little bit naughty – but oh so sweet and delicious. The lemon zest also lifts and lightens the flavours.

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