October 1st, 2016

Chef’s Corner

Chef’s Corner Chef’s Corner

Paul Napper, head chef at the Evesham Hotel writes for the Observer

Mulberry Muffins

IN JUNE 2015 The Evesham Hotel was excited to introduce The Mulberry Spa, a corner of luxury for local residents right in the heart of Evesham.

Now mulberries are finally in season, I thought it was about time I crafted a berry inspired recipe and have decided to do something simple yet tasty, with my very own mulberry muffin.

Ingredients:

4oz Plain Flour

4oz Butter

2 ½ oz Caster Sugar

2 Free Range Eggs

1 Teaspoon Baking Powder

4oz Mulberry’s

Pinch of Nut Meg

Method:

1. Cream the butter and sugar together then slowly add the eggs and beat for 3 minutes. Add the Flour, baking powder and nutmeg then Stir to combine. Then refrigerate for at least and hour or preferably overnight.

2. Place a spoonful of muffin mix into each muffins case filling each case just over half way then stud each muffin with three or four mulberry’s.

3. Bake in an oven set at 200c for 20 minutes or until they are golden on top.

After cooling, the mulberry muffins can be enjoyed as a perfect mid morning snack with a piping cuppa, or served as dessert with cream…Enjoy!

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