Gooseberry muffins

Well it's been another rainy day so a bit of baking was in order. Plus we were waiting for a delivery man and couldn't go out. First came the "Glut Pies" which were made in the muffin tin. Shortcrust pastry, blind baked for 10 minutes then filled with a mashed up mix of lightly fried courgette, carrot, spinach, garlic and potato. Added some grated cheese then popped back in the oven. They were yum but a bit spicy for the girls as I had used a chili that was lurking in the fridge.

Next came these beauties. "Glut Pies" used up some of the veg from the garden but what to do with 6 raspberries, 10 blackcurrants and a handful of dessert gooseberries? Muffins of course, why not?

Gooseberry muffins
8oz self raising flour
4oz butter
3 or 4oz sugar (depending on tartness of fruit add more if needed)
1 egg
splash of milk
gooseberries (and 6 raspberries and 10 blackcurrants!)

Cream butter and sugar together in bowl. Add beaten egg and flour gradually to mix. Use a splash of milk if needed then add fruit and mix until just combined. No need to overdo it.

Put into paper cases in your muffin tin and bake in hot oven 190 C. These took about 15 minutes but my oven only works on the top and is hotter at the back so your oven may do it in a shorter time.

These were lovely and it is taking all my will power not to pig out on them. As we also made jam tarts and chocolate cookies it has been a gluttonous day.