Sat, 10 September 2022
Krissy Gibson's Breakfast Treat Muffins & Blackberry Crumble Bars
Breakfast Treat Muffins
Ingredients
120 g soft butter
1 egg
240 mls buttermilk
180 g self-raising flour
1 g cinnamon (1 tsp)
5 g baking powder (1 tsp)
5 g bread soda (1 tsp)
60 g fruit & fiber cereal or bran flakes
1 handful raisins (optional)
Method
In a large bowl, blend the butter and sugar together with an electric hand mixer. Add the egg and mix again. Next add the buttermilk and dry ingredients, mixing it one last time with the electric mixer. There is no need to overmix.
Fold in the cereal, and if you have chosen to add dried fruit, fold that in too.
Fill each cup ¾ full and top each muffin with a sprinkling of cinnamon and sugar (optional).
Bake for 20 minutes. If your oven runs hot, bake them for only 18 minutes. Makes one dozen.
Blackberry Crumble Bars
Ingredients
For the Crust and Crumble:
5 g baking powder (1 tsp)
1/4 tsp salt (less than 1 g)
450 g self-raising flour
230 g butter
1 large egg, lightly beaten
5 mls vanilla extract
For the Blackberry Filling:
740 g fresh blackberries, halved if large washed and patted dry
1/2 cup 100g White Sugar
25 g corn flour
30 mls fresh lemon juice
Zest of one lemon
Method
For the crust: In a large bowl, combine the sugar, baking powder, salt, and flour and mix well. Add in the cubed butter, lightly beaten egg and vanilla extract and mix using a pastry cutter or two forks, mixing until mixture resembles small pebbles. The dough will be crumbly.
Press half of the dough into the prepared pan, using your hands to compress it into a nice, even layer. Set aside briefly.
Meanwhile, for the filling: In a medium bowl, combine the blackberries, granulated sugar, corn flour, and lemon juice & zest with a spoon until combined. Pour the mixture evenly over the crust in the pan. Crumble the remaining crust mixture evenly over the surface of the blackberry layer.
Bake for 35 minutes or until the mixture is light golden brown and bubbly and center appears set (if you used a glass pan, add at least 5 minutes baking time). Cool completely for at least 1-2 hours at room temperature before cutting into bars, or you may refrigerate.
