FOOD & ENTERTAINMENT


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Mixed Berry Muffins


Ian Senior of Keelings Fish Bar, Barnsley turns his hand to baking with these sweet and fruity gluten-free muffins


Serving: Approx 6 large muffins


Ingredients: • 175g caster sugar • 110g unsalted butter, chopped • 1 lime


• 3 free range eggs • 225ml semi-skimmed milk


• 275g Dove gluten free self raising flour • ½ tsp salt • Icing sugar


• 284ml double cream, whipped


• Fresh berries – blackberries, raspberries, strawberries


Method:


1. Preheat the oven to 200°c/400°f/ gas 6


Grease 1 tray of muffin tins with butter and a sprinkle of flour or line with non stick muffin cases.


2. Weigh all the ingredients before use; it’s important all are ready.


3. Cream the butter and sugar together then add the zest of the lime. Add the eggs to the mixture one by one, beating well between each addition to stop the mixture curdling.


4. Squeeze the juice of the lime into the milk and allow to sit for a minute before stirring into your mixture and blending well.


5. Add the flour and salt until just mixed.


6. Half fill the greased muffin tin, add a few berries then fill with the rest of the batter. Add some berries to the top of the muffin batter and slightly push them down.


7. Bake for 30-40 minutes in the oven and serve warm with whipped cream and extra berries.


aroundtownmagazine.co.uk 67


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