After going to Tenina’s class the other night, then seeing cream on sale, I decided to do a batch of butter. The cream was on sale, the butter wasn’t, so TMX saved the day and the wallet! The fantastic by-product of making your own butter in the TMX, is the Buttermilk – BONUS!!!!
I found a recipe on the Women’s Weekly site for Buttermilk muffins, so I have tweaked it a little and done the conversion. They are so easy and can use up those left over frozen berries, and just some staples from the cupboard.
Ingredients
380g SR Flour
170g Castor Sugar
1 Egg
1 tsp Vanilla extract or essence
160g Vegetable oil
180g Buttermilk
250g Frozen Berries (dont thaw them)
Method:
- Preheat the oven to 180 degrees
- Place SR Flour and Castor sugar in bowl and mix on Speed 5 for 5 seconds
- Place egg, oil, buttermilk, vanilla and 150g of the mixed Berries into the bowl.
- Mix on Speed 5 for 8 seconds. This will mix the ingredients and chop the berries, giving them a great colour (depending on what berries you have used – I use Blueberries and Raspberries)
- Add your remaining Berries and Mix on Reverse Speed 3 for 5 seconds, to mix the whole berries through the mixture
- Pour your mix into lined muffin tray and bake for 30 mins.
Hints & Tips
- Use any variety of berries that you have available, but make sure they are frozen
- From this mix, I made 6 large muffins, 24 mini muffins and 2 of the lined ones that you see in the photos – do any combo you like, but make sure you check your cooking time. My mini muffins only took 10 or so minutes, but the big ones took 30 minutes to cook.
- If you want all of your berries whole, then add them all at Step4 and mix on reverse.
