Image Image Image Image Image
Scroll to Top

To Top

Featured Recipes

On 19, Apr 2013 | No Comments | In | By lauragoode

Very Berry Muffins

Right from the off on this blog, I knew that I not only wanted to feature recipes which I had found, but also ones from like-minded food lovers. The recipes have to tickle my tastebuds but, for me, sharing ideas is what it’s all about and what fuels my passion for writing this blog. First up is a recipe from Cherlouise, a friend from my college days, and I have to say, her berry muffins look a pretty good (as it were)!

Having been friends with Cher for over 12 years, I know that she won’t mind me saying a few words about what has inspired her cooking. We’ve spent countless hours nattering on the phone about food and recipes, as she, like me, has had some big demons to conquer when it comes to weight.

When I first met Cher, she was a size 18-20. Living (and drinking) the life of art students for four years certainly didn’t help either of our waistlines, but after we graduated, she moved to the far north of Scotland and together with a series of personal tragedies, she found herself at size 28-30. It was around this time that she came down to visit me. I was just about to get married and had finally locked the door on my ‘big’ days (I hope anyway!). The last time we’d seen each other was on her 40th birthday (4 years previously) and whilst she was clearly pleased to see me, nothing could disguise how low she felt about herself. It was time for her to do something about her weight so we sat down and worked out an action plan for her to take back to Scotland.

From that day on, I saw a completely different side to Cher. She became focused beyond belief and totally single-minded about her goal. Many times she has had me in stitches while she recounted her antics of going ‘hell for leather’ in the gym or zumba class, ‘sweating buckets’ while others others looked on in… well I’m not sure what, but no doubt in quiet admiration!

In a few weeks time it will be 4th anniversary of her trip down south and she can be remarkably proud in the knowledge she is now a size 14-16. It’s not all been plain sailing and life has thrown more than her fair share of s**t at her, but she continues to stay on track and working towards her target weight.

All this has been a major achievement in itself but it was only a couple of weeks ago that I found out, that prior to 2002, Cher couldn’t cook at all! In her own words, she was a ‘hopeless case’, forced into food preparation when her mother became very frail with illness, and then sadly passed away. I know, I know, I can tell what you are thinking – how could we have been friends for so long and her cooking phobia not have been discussed? In fact, it was only when I was reading a heartfelt piece on her weightloss journey blog, that I learned how her Mum, in the last year of her life, passed on the skills of a lifetime of passion for food and baking.

That passion has meant Cher now has a good repertoire of recipes under her belt, which she continues to tweak and adapt to fit in with her continuing goal. It also means I’ve got a like-minded person to share foodie stuff with, so hopefully I can feature a few more of her recipes in the future :-)

Right, enough waffling… on with the recipe!

 

INGREDIENTS:

200 g + 2 tbsp plain flour (sieved)
2 tsp baking powder
40 g caster sugar
75 g butter or margarine
100 g low fat Greek Yogurt (mine was lemon flavoured)
100 ml semi skimmed milk
1 medium egg (lightly beaten)
200 g mixed fruit (I used strawberries and blackberries) sliced
+ 12 muffin cases

 

METHOD:

Preheat oven: 200C/gas 6/400F. Line a muffin tray with the 12 muffin cases.

Cream the sugar and butter, once light in colour slowly add the egg, flour, baking powder, yogurt and milk – into a smooth cream mixture. Add the fruit and gently fold in. TOP TOP: To ensure that the fruit is throughout the muffin, tip 2 tbsp of flour into a separate mixing bowl, tip the fruit in and gently stir. Ensuring all the flour covers the fruit. This will ensure that they won’t sink when the muffins are cooking.

Spoon the mixture into the cases and cook in the middle part of the oven for 20 minutes.

Et voila – enjoy!

 

Submit a Comment