Buttermilk Berry Muffins

They leave your kitchen smelling like sweet summer, even if the raindrops are ticking against your window. You might think that is on the verge of coming out, but it’s not: being able to cook and bake as a man is a great pro. So get your banana’s, your berries and that vanilla and put that oven on 205 C, because tonight the only thing getting baked is these tasteful treats.

So to start, really, put on that oven. It needs to be searing hot and ready after you created the batter. After that you need the following ingredients:

160 g whole wheat pastry flour
295 g unbleached all-purpose flour
100 g firmly packed brown sugar
3/4 teaspoon fine grain sea salt
1/2 teaspoon baking soda
2 teaspoons baking powder
5 1/2 oz mashed, ripe banana
240 ml buttermilk
3 large eggs
1 teaspoon vanilla extract
115 g unsalted butter, barely melted
125 g berries, plus more for topping
rose pettals
cinnamon sugar
The Batter:
Get a large bowl and combine the flours, sugar, salt, baking soda, and baking powder. You could do without the baking soda, as it isn’t available in a lot of countries. In another bowl, combine the ripe banana, buttermilk, the eggs, vanilla, and butter. Stir the combination until everything stirs down to a smooth blend.
Gently stir the berries into the dry ingredients and make sure that you don’t crush them as you spread them through the mix. If they burst, they’s shrink in the oven and you won’t notice their presence. Pour the wet ingredients over dry and mix to one thick batter. For tender muffins, do your best to avoid over-blending.
The Topping:
To make them extra-special, we decided to top them with a combination of berry and rose, a part of what inspired the rose & spice sugar-dusted tops. The rose heightens the floral aspect and gives it that extra layer of detail, shaping a flavor that makes it that much better. Never tell your girlfriend about it, just say it’s a special and very secret ingredient: sometimes ignorance is a bliss.
Line a muffin tin with oven paper. I used baking cups here, with those you can skip the tin and it’s easier, because let’s face the fact that your kitchen isn’t that prepared for you cooking. You might need to get that manual out of the oven before pre-heating it by the way. Fill the muffin tins 2/3 full (maybe a bit more than that), sprinkle the lot with more berries and a generous dusting of cinnamon rose sugar.
All you have to do now is put the mixture down below in the oven and bake for about  25-40 minutes (larger muffins on the long side), or until golden-topped. A good test to see if they are done is to use a toothpick. Stick it in when they look ready, if it comes out clean they’re done. If by any chance the muffins are getting to dark, top them with tin foil to avoid your muffins getting burned.