RECIPES :
BLACKBERRY , YOGHURT AND PISTACHIO MUFFINS
Method
Ingredients
• 1 / 3 cup ( 45g ) pistachio
• 250g butter , softened
• 1 lemon , finely zested
• 1 cup ( 220g ) caster sugar
• 3 eggs
• 2½ cups ( 375g ) self-raising flour
• ½ cup ( 40g ) shredded coconut
• 1 cup ( 250g ) Greek style yoghurt
• 200g blackberries
• 2 tablespoons brown sugar
• 2 tablespoons pistachio , roughly chopped
• Extra blackberries , to serve
1 Preheat oven to 180 ° C . Grease your muffin tray or trays .
2 Place pistachios in a food processor and pulse until ground , set aside .
3 Place butter , zest and sugar in a bowl and beat with an electric mixer until pale and fluffy . Add eggs one by one , beating well in between additions . If mixture splits slightly , add a little of the flour to recombine .
4 Using a wooden spoon , stir in the ground pistachio , flour , coconut and yoghurt . Fold through half the berries . Spoon mixture into prepared muffin trays .
5 Scatter remaining berries , sugar and pistachios on top . Bake until golden and firm to touch and a skewer inserted in the muffin comes out clean . Stand for five minutes then transfer to a cooling rack .
6 Serve warm or at room temperature with additional fresh blackberries .
RASPBERRY ICED TEA
Ingredients
• 250g raspberries
• ½ cup ( 110g ) caster sugar
• 1 / 3 cup mint , roughly chopped
• 6 tea bags
• 2 cups ( 500ml ) boiling water
• 5 cups ( 750ml ) cold water
Method
1 In a medium bowl , combine the raspberries and sugar , crushing the berries with a potato masher . Stir in the mint and set aside .
2 Place tea bags and boiling water in a large bowl . Let steep for 15 minutes . Discard tea bags . Pour tea into raspberry mixture and let stand at room temperature for 1 hour .
3 Line a colander with a double layer of cheesecloth or kitchen paper towel , then place it over a large bowl . Pour the raspberry tea mixture through the cheesecloth . Discard the cheesecloth with the solids . Pour in cold water . Transfer raspberry tea to the pitcher . Refrigerate until cold . If you like your tea sweeter , add sugar as desired . Serve chilled with extra raspberries and fresh mint leaves .
Tip : Make some ice cubes using some of the raspberry tea mixture and add them as a way to flavour plain water .
For more recipes visit freshberries . com . au
AUTUMN 2017 YMCA HEALTHY LIVING MAGAZINE 13