I am a certified lazy baker. I am the ever enthusiastic cook, who seldom bakes. This weekend I decided to put on my baking gloves and bake some Berry Choco Muffins. These are loaded with assorted berries ( Blueberry, Strawberry, Blackberry, Sour cherries and Strawberries) and topped with Chocolate icing.
Trust me it was fun baking these and it was darn easy!
Prep time: 10 minutes Baking time: 10 minutes You will need: (do use measures for this)
- 1 cup of Assorted berries ( I used the Rosta ones)
- 1 and a half cups Maida( All purpose flour)
- 3/4th cup powdered sugar
- 1 tsp Baking powder
- 1 tsp Baking Soda
- 1/2 cup Oil
- 1/3 cup Milk
- 1 and half tsp Vanilla essence
- A pinch of salt
For the icing.
- Cocoa Powder 1/4th cup
- Icing Sugar 1 cup
- Milk 1 cup
- First sieve the flour, baking powder. Baking soda, salt in a bowl and keep aside.
- In another bowl , blend the sugar, milk and oil.
- Mix the sieved ingredients of the first bowl with the second quickly into a smooth paste so no lumps are formed.
- Add the berries and the vanilla essence to this mixture.
- Preheat your oven on the bake mode at 180º
- Grease muffin liners and arrange them in a muffin tray or in silicone moulds.
- Fill the batter into the muffin cups. DO NOT overfill them. As they are bound to rise and spill.Filling them 3/4th is just fine.
- Place the muffin tray/ silicone moulds on the baking tray
- Bake them for about 10 mins at 180 º
- Check if they are ready by inserting a toothpick.
- If the toothpick comes out clean, your muffins are ready!!
- While your muffins cool, in a bowl mix icing sugar with Cocoa powder .
- Add the milk little by little and stir to avoid lumps.
- Pour the milk, depending on how thick you want the icing to be.
- Decorate the muffins with the icing using a icing bag.
- Incase you don’t have an icing bag, you can use a spoon to spread the icing on the muffins.
- You can use any icing with these: Coffee is another great alternative!
Bon Appetit! 🙂 Do try them and let me know! 🙂