berry berry chocolate

When we were in Poland (oh yes, I do say that so often, don’t I….but forgive me, it’s where I learnt to do most of my cooking, and in particular, learnt to cook with very limited ingredients, so it was a profoundly impacting time in my life, not to mention a delightfully romantic-to-look-back-on-one), we made these muffins all summer long.

BERRY MUFFINS
2C flour
1/4C sugar
1T baking powder
1/2t salt

2 eggs
3/4C sour milk
1/4C butter, melted

1C berries

instructions for what to do with these ingredients can be found by clicking right here

Then we returned to New Zealand.
One day when we were wandering around a bookstore (as we were still are inclined to do) Father Bear offered to buy me a recipe book. The sensible choice was the book entitled something along the lines of *how to bake a muffin with next to no ingredients*….or was it *muffins on the cheap*? I don’t remember. The one we splashed out on that day was “Granny’s Muffin Treats”. What a Good Choice.

We discovered the BEST BLUEBERRY MUFFINS. Ever.

BEST BLUEBERRY MUFFINS EVER

2C flour
1T baking powder
2t custard powder (this is the key ingredient methinks)
1C sugar

2 eggs
3/4C milk
3/4C oil or butter, melted

3/4C blueberries

And just because it’s tempting you in the photo, here’s the other three star recipe on that page.

CHOCOLATE CHEESECAKE MUFFINS

125g cream cheese
2/3C sugar – but just use 2T for this bit
Beat until light and fluffy

2/3C sugar (minus the 2T taken above)
1C flour
3T cocoa
2t baking powder
1/2t salt

3/4C milk
1 egg
1/2C cooking oil

Once you’ve mixed up the ingredients, you spoon a tablespoonfull into a muffin tin, dollop a teaspoon of the cream cheese mixture in and then top it off with some more batter. These ones cook for 20 minutes at 190ºC. YUM-O.