Streusel Topping:
1/4 cup melted butter or margarine
1/2 cup all purpose flour
2 Tablespoons sugar
1-1/2 teaspoons finely shredded lemon or lime peel
Muffins:
2-1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1-1/3 cup sugar
1 Tablespoon finely shredded lemon or lime peel
1 egg
1 cup buttermilk
1/2 cup melted butter or margarine
1 Tablespoons lemon or lime juice
1 Tablespoon flour
1-1/2 cups (about 170g) whole SuJon frozen Raspberries - do not thaw
Adjust oven rack to middle position and preheat oven to 200oC. Stir all
streusel ingredients together to form soft, crumbly dough. Set aside.
Whisk dry muffin ingredients and lemon or lime peel together. In a separate
bowl, combine all liquid ingredients. Add in dry ingredients and stir
until almost fully incorporated. Toss frozen raspberries with flour to
coat, then gently fold into dough, handling only enough to incorporate
berries. Using paper muffin cup liners, fill each cup until 1/4 from top.
Crumble streusel topping over each.
Bake for 15 minutes, then reduce heat to 180oC and bake for another 10
minutes, or until lightly browned and muffin springs back when pressed
lightly with fingertip.
Muffins - Blueberry Muffins
2 large cups Flour
3 teaspoons Baking Powder
1 cup SuJon frozen Blueberries
1 cup Milk
1 dessertspoon Custard Powder
1 cup Sugar
2 Eggs
1/4 cup Oil
Sift flour custard powder and baking powder. Add sugar and blueberries.
Beat eggs, milk and oil together and add to first mixture. Spoon into
greased muffin tins and bake in a moderate to hot oven for 15-20 minutes.
Cakes - Blackberry Fruit Tart
For Crust:
1 1/2 cups all purpose flour
1/2 Cup of Sugar
1/2 Cup of butter cut into 2.5cm pieces
1 egg, slightly beaten
1 egg white, slightly beaten
For Filling:
340g low fat cream cheese
1/3 cup Sour Cream
1/2 Cup Sugar
1 1/2 teaspoons grated orange rind
3 Tablespoons Orange Juice
For Puree:
2 cups SuJon frozen Blackberries, thawed
6 Tablespoons sugar
1 1/2 Tablespoons each, cornstarch, and cold water For Garnish:
3 cups SuJon whole frozen Blackberries, partially thawed and drained.
Directions:
For Crust:
In large mixing bowl combine flour, sugar and butter. Beat at medium speed,
scraping bowl often until mixture is crumbly - 2 to 3 minutes. (If using
food processor, combine same ingredients in processor bowl, making sure
butter is cold. Pulse 10-15 times. Remove to mixer bowl.) Make well in
center of flour mixture and pour in egg, reserving egg white for later.
Blend with fork until incorporated thoroughly. Mixture will be very dry.
Press dough to 5mm thickness on bottom and sides of 25cm tart pan with
removable bottom. Chill for 1 hour. Heat oven to 205oC. Brush crust with
beaten egg white and bake 15 to 20 minutes or until golden brown. Cool.
For Filling:
Beat together softened cream cheese with sour cream. Add sugar, grated
rind and juice and beat until smooth. Spread evenly over prepared crust
and refrigerate.
For Puree:
Rinse processor. Place berries in bowl and process until pureed. Place
in saucepan and cook on medium heat 2 to 3 minutes. Add sugar and continue
to cook another 5 minutes. Gradually add cornstarch mixture to thicken.
Cool. Pour cooled puree over filling. Just before serving, garnish by
placing fresh or partially thawed individual berries over top. Refrigerate
until serving time. For a more colourful approach, try using different
colour fruit purees to adorn filling. While puree is cooling, rinse processor
and puree 160g can drained peaches, reserving 4-5 peach quarters for garnish.
Cover half the filling with blackberry puree and other half with peach
puree. Garnish with fresh or partially thawed blackberries, diced peaches
and sliced or diced Zespri (kiwifruit) in a decorative line where the
two colours meet.) Just before serving, remove sides of pan. Best when
served same day.
Cakes - Blackberry Peach Crisp Tart
(Serves 6-8)
4 Cups SuJon frozen Blackberries
1 Cup Rolled Oats
1 Cup Brown Sugar
3/4 Cup Flour, divided
1/2 Cup Butter or Margarine
Preheat oven to 95oC. Combine oats, brown sugar and 1/2 cup flour. Cut
in butter with pastry blender or two knives until well blended and moist
enough to form a ball. Place well drained berries in bottom of 20cm x
20cm baking dish and toss with remaining 1/4 cup flour. Add peaches to
baking dish. Sprinkle crumb mixture evenly over fruit and bake in 180oC
oven for 35-40 minutes or until golden brown.
This recipe is excellent served with Vanilla Ice Cream or Frozen Yoghurt.