This is my kind of cooking- fast fresh and simple. So when Donna Hay started showing off her skills on Indian television, it was time for me to get my hands on her book, and I have to say— it has quickly become one of my favourites! The dishes are so flavourful, yet beautiful on the eye and quick and easy to whip up. That’s what I would call a recipe for success. Here’s a recipe that I baked for 2 of my friends, who are expecting an addition to the family within a few weeks! There’s no joy as good as sharing the love for food!
1. 2½ cups self-raising flour, sifted
2. 1 teaspoon baking powder
3. 1 cup caster sugar
4. ½ cup vegetable oil
5. 1 tbs of egg replacer powder whipped with 2 tbs of water, till frothy
6. ½ cup milk
7. 1 teaspoon vanilla extract
8. 300g fresh or frozen blueberries/blackberries (I did half and half)
9. 3 tbs granulated sugar, for sprinkling
- Preheat oven to 180°C. Line a 12-hole normal sized muffin tin with paper cases.
- Place the flour, baking powder and sugar in a bowl. Place the oil, egg replacer mix, milk and vanilla in a separate bowl and whisk to combine.
- Pour the liquid ingredients into the dry ingredients and mix until just combined. Add the blueberries and blackberries and gently mix to combine, as you don’t want too many of the berries to bleed all over.
- Spoon mixture into the cases
- Sprinkle the tops with granulated sugar and bake for 30–35 minutes or until cooked when tested with a toothpick. Remove from tin and cool on a wire rack.
1. The combinations for this basic mix are endless. Today it was blueberries and blackberries, tomorrow it could be anything.
2. These are wonderful gifts, and travel very well as muffins don’t have any frosting/icing that gets messy while on the move.
3. Since they are fresh- eat asap always (as if I even have to mention!)
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