After some time offline, I am back with news of my new website, and a new muffin recipe.
I am finally taking the plunge to my own domain, now live on www.bakingbohemian.com. I’ll be discontinuing this wordpress site in the next couple of weeks and I look forward to seeing you at my new place!
This muffin recipe is fantastic for those times you have to come up with something but you don’t have the time or the energy to fuss.
- 2 c flour
- 1 T baking powder
- 1 T dried corn powder or custard powder
- 1 c raw caster sugar
- 1 t cinnamon
- 1/2 c frozen raspberries
- 1/2 c frozen blueberries
- 2 lg eggs
- 1/2 t vanilla
- 3/4 c light olive oil
- 3/4 c milk
Preheat oven to 185C. Line a standard 1/3 c muffin tin with muffin cases.
In a large bowl mix all dry ingredients well. In a medium bowl whisk eggs, vanilla, oil and milk until well blended.
Add berries to flour mixture and mix gently to cover well with flour. Pour in egg mixture and stir gently with a metal spoon until just combined.
Distribute evenly into the muffin cases. Bake for 22-25 minutes or until skewer inserted into the centre of one of the centre muffins comes out clean.