This simple recipe is made with lovely ingredients, starring with my favorite fruits, raw asean brown sugar and wheat flour. This would be great for an afternoon tea or to have along with muffins.
Ingredients:
1½ wheat flour
2 eggs
175ml melted and unsalted butter
1 tsp baking powder
½ tsp baking soda
2 cups asian (raw) superfine brown sugar
100g fresh blueberries
100g fresh raspberries
2 tbsp vanilla extract
75ml milk
pinch of salt to bring out the flavor
Preparation:
1½ wheat flour
2 eggs
175ml melted and unsalted butter
1 tsp baking powder
½ tsp baking soda
2 cups asian (raw) superfine brown sugar
100g fresh blueberries
100g fresh raspberries
2 tbsp vanilla extract
75ml milk
pinch of salt to bring out the flavor
Preparation:
1. Preheat oven to 180°C/ 350°F. Prepare 11 or 12 muffin tins or pan, put double layer paper liners in baking tin. Mix the flour, baking powder, baking soda, pinch of salt and sugar in a electric mixing bowl and whisk. Add the vanilla, eggs and milk. Whisk in slow speed until light and fluffy.
2. Add the berries mixture into the batter and fold gently until just combined. Do not over mix.
3. Spoon the batter mixture into the paper liners.
4. Place the cakes in preheated oven and bake for about 20-25 minutes.
5. Remove the muffins from the oven, transfer to a wire rack, and let it cool.
