I’ve never been good at naming things. Even as a child, all of my stuffed toys were very unimaginatively named. There was Suzie, Casey, Mampi (ok this one sounds original, but she came with that name, so I take no credit), Teddy, Cuddly… you get the picture. In fact, so tedious were the names I was giving my posse that my best buddy from primary school (who’s coming to visit me in London next year ~ yay!) once asked, “hey, why do all their names end with ‘eee’?”
I don’t know, my brain can’t seem to grasp anything else.
So one day, she bought me a bear – he was a really cool scruffy kinda guy. And she named him Fergus. Wow, that threw my naming convention a real doozy.
Anyway, I suck at naming things. I’m not witty, or clever, or even mildly imaginative. So when I baked these gorgeous little mini blackberry muffin cake things, I was all for naming them muffy.
But who knew “muffy” was already coined by PBS Kids and by the way guys, don’t google “muffy” like I just did. You get all kinds of pr0n, and not just delicious food pr0n.
With muffy taken and creativity at an all time know, I didn’t know what to do. All I came up with was mini blackberry muff-cakes. Now really, do not google that.
Anyway, here’s one of the easiest recipes of the century for y’all to play with. It’s like, five steps. I say five because “turn the oven on” and “serve with ice cream” don’t really constitute steps, do they?
ps: and here’s a little treat/torture for you, because apparently I love/hate you that much (please circle which applies to you) ~
|mini blackberry muff-cakes|
|1 cup self raising flour
2/3 cup sugar
1 cup milk
110 grams unsalted butter
1/2 teaspoon vanilla extract
1 cup fresh or frozen berries
extra sugar for sprinkling
Original recipe from An Edible Symphony.
My first go was with raspeberries. They’re nice too, but a touch too sweet I thought. Blackberries give them a delicious “tart”-ness.