Muffins, Friands, Crepes

 
Trader Tom’s organic mixed berry muffins 1
Ingredients:
3 cups self raising flour
1½ cups caster sugar
1 teaspoon caster sugar
2 eggs, lightly beaten
150g butter, melted
1 1/3 cups milk
1 teaspoon grated lemon zest
1 ½ cups Trader Tom’s organic mixed berries
 
Method:
Preheat the oven to 200degC.  Lightly grease or spray muffin tins, or spray disposable muffin paper cases and place in tins.
Sift the flour into a large bowl, add the sugar and stir well.
In a separate bowl or jug whisk the vanilla, eggs, butter, milk and lemon zest.  Add to the dry ingredients and stir quickly until just combined.  Do not over-mix as they will be tough.
Add the berries and fold through gently.
Put into muffin tins.  Bake 20-30 minutes until cooked, depending on the size of your tins.
Transfer to a wire rack to cool.
 
Trader Tom’s organic mixed berry and white chocolate muffins 2
Ingredients:
2 eggs
½ cup oil
¼ cup sugar
1½ cups milk
2 cups self raising flour
1 small bar of white chocolate, cut into squares
1 cup Trader Tom’s organic mixed berries
 
Method:
Preheat the oven to 200degC.  Grease or spray muffin tins or liners.
Whisk together the eggs, oil, sugar and milk until well combined.
Place the self raising flour in a bowl, make a well in the centre, and pour in the wet ingredients.  Stir until just combined.  Gently fold in the mixed berries.
Spoon 2/3 of the mixture into the prepared tins.  Add a square of white chocolate and top up with the remaining 1/3 of the muffin mixture.
Bake for 15-20 minutes until the muffins are cooked.
Cool on a wire tray.
 
Trader Tom’s organic mixed berry friands
Ingredients:
½ cup flour
500g icing sugar
½ cup ground almonds
Zest of 1 lemon
4 egg whites, lightly beaten
200g butter, melted and cooled
About 1 cup Trader Tom’s organic mixed berries
 
Method:
Preheat the oven to 180degC.  Grease or spray friand moulds or muffin tins.
Sift the flour, icing sugar and ground almonds into a large bowl.  Add the lemon zest and stir well.  Make a well in the centre at add the egg whites and melted butter.  Stir until just combined, then let rest for 15-20 minutes.
Spoon the mixture into the friand or muffin tins.  Add 2-3 mixed berries to each mould, pressing the berries gently into the mixture.
Bake for 20-25 minutes, reducing the heat to 160degC if browning too quickly.  Cool slightly before removing from the moulds. 
Serve with whipped cream.
 
Trader Tom’s organic mixed berry crepes
Ingredients:
2 cups Trader Tom’s organic mixed berries
¼ - ½ cup sugar
1 cup flour
2 eggs
½ cup milk
½ cup water
2 tablespoons melted butter
 
Method:
In a saucepan place the mixed berries and sugar and heat until warm, the berries are defrosted, and the sugar has melted.   Remove from the heat to cool down while you make the crepes.
Whisk together the eggs, milk and water in a large bowl.  Whisk in the flour and beat until smooth and there are no lumps.  Let sit for 30 minutes, then stir in the melted butter.
Heat a crepe pan or large frying pan and lightly coat with oil or melted butter.  Put about 1/3 cup of mixture into the pan and swirl around to spread thinly.  Cook until lightly browned on both sides.  Stack on top of each other, covered with foil, and keep warm in a low oven.
To serve, spoon some of the mixed berries onto a crepe, fold it into quarters, and place on a plate.   Serve two per plate, and spoon the remaining mixed berries around the crepes.  Delicious with a scoop of vanilla ice cream.