Summer muffins with raspberries & blackberries recipe
Ingredients - 2½ cups (325 g) unbleached plain/all-purpose - ½ cup (65 g) plain wholemeal/whole Wheat Flour - 1½ teaspoons bicarbonate of/ Baking Soda - 1
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Cooking tools:
- Food processor
- Sifter
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Muffin tin
- Cupcake liner
- Cooling rack
- Oven
Ingredients
- : 2½ cups (325 g) unbleached plain/all-purpose
- Wheat Flour: ½ cup (65 g) plain wholemeal/whole
- Baking Soda: 1½ teaspoons bicarbonate of/
- Baking Powder: 1 teaspoon
- Salt: ¼ teaspoon
- Hazelnuts: 1 cup (65 g) finely ground
- Wheat Germ: 3 tablespoons (25 g) toasted
- Soy Milk: 1¾ (420 ml) cups plain
- Brown Rice Syrup: ¾ cup (200 g)
- Sunflower Oil: ¾ cup (150 g)
- Lemon Juice: ½ freshly squeezed
- Apples: 1 (100 g) small
- Raspberries: 24
- Blackberries: 24
- : 12-hole muffin pan lined with paper cases
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