Bilberry Muffins RecipeOrigin: Britain Period: Modern |
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Bilberries must rank amongst my favourite fruit and they, along with field mushrooms, are the first wild foods I foraged for. These days I will make a special trip to see my parents in North Wales during June to make certain I can pick several kilos of these wonderful fruit. One of my weekend treats is to make muffins using the bilberries. Thee and a cup of coffe are my idea of breakfast heaven. Ingredients:
2 eggs 
Bilberry Muffins Preparation:Method:The secret of making muffins is to do everything qiuckly. It is therefore essential that you pre-heat your oven to 200°C before you start. The next step is to prepare your muffin tin (the mixture should be enough for about 6 deep muffins). If using muffin paper cases pop these into the muffin tin moulds. If you have a non-stick tin then you can simply grease the sides of the tin and add the mixture into it directly. Sift the flour and baking powder into a large bowl. Cut the butter into cubes and add to the flour. Mix this in with the tips of your fingers until the mixture resembles fine breadcrumbs. Add the sugar, bilberries and lemon rind as well as the lemon juice and mix thoroughly with a fork (try to be gentle so as not to break the fruit). In a separate bowl mix together the eggs and the milk then pour onto the flour mixture. Using a fork blend quicklly (don't be worried if the mixture takes-on a lumpy consistency). Immediately spoon the mixture into the prepared muffin tins and place the filled tin in the oven. Bake in the pre-heated oven for about 30–25 minutes, until the muffin has risen well and is golden brown in colour and firm to the touch. Take out of the oven and set aside to cool for a few moments before lifting them out to cool a little more on a wire rack. Serve warm with coffee. |
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