Irene Nickerson's Light Fruit Cake (Christmas Cake)

3 cups golden raisins
2 cups slivered blanched almonds
1 cup candied cherries (red or green)
8 oz (4 rings) candied pineapple slices, cut up
1/4 cup all purpose flour
Combine fruit above and toss with the flour so fruit pieces do not stick together

1 cup butter  (not margarine)
1 cup granulated sugar
3 eggs
1 tsp vanilla
1/4 tsp almond flavouring
2 1/4 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk

orange liqueur (Cointreau or Triple Sec) or orange juice for later after baked.

Prepare cake pan 8x8x3 or 9 in tube pan or 2 9x5 loaf pans (my choice is the loaf)
Grease and line with 2 layers brown paper (greasing with Crisco was the traditional choice) Irene's old recipe says to use "2 brown Safeway grocery bags".

Method
Cream butter and sugar until light and fluffy.
Beat in eggs one at a time.
Beat in flavourings (almond and vanilla)
Combine remaining flour (21/4 cups) and baking powder and salt.
Blend in alternately with milk.
Add floured fruit and mix thoroughly (recipe says use wooden spoon and also do by hand)

Bake at 275 degrees for 2-21/2 hours.  Bake in a pan of water. 

Brush with liqueur. Poke holes with tooth picks.  Do this four or five times.  Wrap in wax paper  and foil.

Put away.

The bottom photo is the wedding picture of my parents John and Irene Nickerson in 1949. The top photo of them about 35 years later.

Grandma Forstrom's Rye Bread

I watched Grandma make this bread many many times. Note that there are areas of the recipe that call for experience or judgement. "work flour in until the right consistency" is an example. No info on how long to let rise or how long to bake!  Need to check the Joy of Cooking for basic bread baking info I guess.

Leavening:
1/2 cup warm water
1 tsp. sugar
sprinkle 1 pkg yeast and let rise 10 minutes

Mix:
1 qt skim milk (warm)
1/2 cup melted margarine
1/2 cup sugar
1/2 tsp. molasses
2 tsp salt

Add:
1 heaping cup rye flour
2 cups white flour

Stir in the yeast mixture

Add about 6 cups flour--1/2 cup at a time--beating it in
Put 2 or 3 cups flour on the board
Drop dough on board and work flour into right consistency
(total about 12 cups of flour)

Put in bowl to rise--punch down
shape into loaves
rise again


Bake 350 degrees for 1 hour.

The first photo is of four generations of Forstrom women. I (Mary Lou) and the baby (born 1951). I am with my mother Irene Nickerson, my grandmother Olga Forstrom, and my greatgrandmother Mathilda Persson. The second photo includes my grandfather William Forstrom. The final photo is of my grandparents, Olga and William, likely on their anniversary.

Thai Chicken Curry in Coconut Milk

1 tbsp vegetable oil
4 tsp red curry paste (medium)
1-1 1/4 lb boneless skinless chicken, cut in thin strips
1 onion coarsely chopped
1 sweet red pepper, cut in thin strips
grated rind of one medium lemon
1 cup light coconut milk
2 tbsp fish sauce or soy sauce
1 tbsp fresh lemon juice
1/3 cup chopped fresh coriander (cilantro)

1. In large nonstick skillet, heat oil over high heat; stir-fry curry paste for 30 seconds

2. Add chicken; stir fry for 3 minutes. Stir in onion; stir fry for 1 min.

3. Add red pepper and lemon rind; stir-fry for 1 minute (until onion is soft)

4. Stir in coconut milk, fish sauce and lemon juice; bring to a boil. Cook for about 2 minutes or until liquid is reduced slightly. Stir in coriander (optional)

Serve with basmati rice and a green vegetable

                                  Weston Kelley Warenzek Age 8 months

Mary Lou's Favorite Vegetarian Chili

This can be made in the Crock pot

Southwest Bean Chili  (8-10 servings)

1 can (15 oz) garbanzo beans, rinsed and dry
1 can (15 oz) red kidney beans, rinsed and drained
1 can (15 oz) black beans rinsed and drained
(Note: Or you can buy 3 cans of mixed beans)
1 cup chicken broth
4 cloves garlic (minced)
1 1/2 cup frozen niblet corn
2 medium green bell peppers, seeded and chopped
1 can (16 oz) tomato sauce
1 can (14 1/2 oz) Mexican-style stewed tomatoes, undrained (also called Chili tomatoes)
3 tbsp chili powder
1 tbsp cocoa powder
1 tsp ground cumin
1/2 tsp salt

Hot cooked rice (serve chili in bowls over rice)
Toppings: Shredded cheese, ripe olives, avocado and green onion slices

Combine all ingredients in a slow cooker. Cover and cook on low 6-6 1/2 hours or until vegetables are tender.

                                   Weston Kelley Warenzek with Mor Mor 2020



                Zoe Zapior's portrait of Mor Mor Summer 2020 (like my ear rings?)

Shrimp Tacos with Mango Salad

John and Mary Lou make this often. It is simple and delicious and can easily be scaled up for a group. It is healthy to boot! Takes 10 minutes to make.

Ingredients:  For 2 servings

10 1/2 oz shrimp (raw, thawed)
1 tsp cumin
1 tsp curry powder
1/8 tsp sea salt
1/8 tsp cayenne pepper (optional if you like a bit of spice--or substitute hot sauce)
2 cups coleslaw mix
2 tbsp avocado mayo
1 tbsp lime juice
1 mango (chopped)
4 small corn tortillas (or 2 large)

Directions:

1. Mix thawed shrimp with spices and place in a pan over medium heat until cooked through (4-5 minutes or until no longer translucent)
2. Mix the coleslaw with mayo, lime juice and mango,
3. Serve shrimp and mango slaw in tortilla--optional to use additional lime juice or cilantro.

John preferred a little more spice and heat to what is suggested, with hard shell corn tortillas.

Bev, Grandma and Tex at the weekly Wednesday night dinner, Glacier Ridge 2018

                   Bill Forstrom, Grandma and Mary Lou at Clearwater 2019

Pavlova or Angel Pie

Pavlova with lemon curd and berries
(Mom called this Angel Pie)

Base:

• 4 large egg whites (save the yolks for the filling)
• 1 cup (200g) sugar (can pulse in food processor to make it super-fine)
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon cream of tartar (If you don’t have any, you can substitute 1 tsp vinegar or lemon juice)
• 1 teaspoon cornstarch

Topping:

·        4 egg yolks

·        ½ cup sugar

·      Zest of 3 lemons

·      6 tbsp. lemon juice

·      1 cup heavy whipping cream

Fruit for the top: berries or whatever you like

Instructions for base

1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat. (Preliminary note: you will quickly reduce the oven to 200°F in step 4.)
2. With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites until soft peaks form, about 5 minutes. Add the sugar in 2 additions, beating for 30 seconds between, then continue beating on high speed until glossy stiff peaks form, about 2 more minutes. The peaks should be stiff enough that you can hold the whisk upright and the peaks won’t move. Add the vanilla extract and beat for 1 more minute. The peaks should still be very stiff. If not, keep on mixing on high speed. Using a rubber spatula, fold in the cream of tartar and cornstarch.
3. Draw  9-inch circle on parchment paper. Spread the pavlova mixture into an 8-9-inch circle Make the edges relatively tall with a nice dip in the center.
4. Place pavlova in the oven. As soon as you close the oven door, reduce heat to 200°F. The pavlova will stay in the oven as it cools down to 200°F . Bake until the pavlova is firm and dry, about 90 minutes total. Rotate the baking sheet if you notice some spots browning. Try to limit how many times you open the oven as the cool air will interrupt the baking. (Meanwhile make the lemon curd)
5. After 90 minutes, turn the oven off and let the pavlova cool inside the oven. Once the pavlova is cool, you can store it covered tightly at room temperature for up to 2 days. Or serve right away.

Instructions for topping:

In a medium metal bowl, whisk egg yolks, 1/2 cup sugar, zest of 3 lemons, and lemon juice until blended. Set over a pan filled with 1 in. simmering water and cook, whisking constantly, until curd thickly coats a metal spoon and reaches about 180° on an instant-read thermometer (tip bowl to check), 8 to 11 minutes. Set bowl in a larger bowl of ice and water and let cool, whisking often; chill until used.

Whip 1 cup whipping cream until thick. Stir a spoonful into lemon curd, then fold in the rest. Spoon mixture into meringue shell, swirling top. Top with fruit.

Assembly:

Just before serving, top the pavlova base with the lemon curd blended with whipped cream and top with berries. Slice and serve.

Note: I put the lemon curd on as a separate layer and then the whipped cream on top. 

Baked Carrots and Parsnips from the Nickerson Christmas menu

Make the sauce:
3/4 c chicken stock or dry white wine
2 tsp corn starch in 1 tbsp cold water
2 tbsp butter
1/4 tsp sage
pepper

Prepare the vegetables:
Cut carrots and parsnips into fingers
Par boil

Prepare the bread crumb mixture:
1/2 cup bread crumbs
2 tbsp Parmesan cheese
1 tbsp parsley

Bake:
Arrange vegetables in a shallow baking dish
spoon sauce over veg
bake covered 350 for 45 minutes
sprinkle bread crumbs mix on top and bake uncovered 10 minutes longer

Kale Salad with Pecorino and Walnuts

1/2 cup (105 grams or 3 3/4 ounces) walnut halves or pieces
1/4 cup (45 grams or 1 1/2 ounces) golden raisins
1 tablespoon white wine vinegar
1 tablespoon water
1/4 cup panko (15 grams or 1/2 ounce) or slightly coarse homemade breadcrumbs (from a thin slice of hearty bread)
1 tiny clove garlic, minced or pressed
Coarse or kosher salt
3 tablespoons olive oil
1 bunch (about 14 ounces or 400 grams) tuscan kale (also known as black or lacinato kale; this is the thinner, flatter leaf variety), washed and patted dry
2 ounces (55 grams) pecorino cheese, grated or ground in a food processor, which makes it delightfully rubbly (1/2 cup total)
Juice of half a lemon
Freshly ground black pepper or red pepper flakes, to taste
Prepare walnuts: Heat oven to 350. Toast walnuts on a baking sheet for 10 minutes, tossing once. Let cool and coarsely chop.
Prepare raisins: In a small saucepan over low heat, simmer white wine vinegar, water and raisins for 5 minutes, until plump and soft. Set aside in liquid.
Prepare crumbs: Toast bread crumbs, garlic and 2 teaspoons of the olive oil in a skillet together with a pinch of salt until golden. Set aside.
Prepare kale: Trim heavy stems off kale and remove ribs. I always find removing the ribs annoying with a knife, because the leaves want to roll in on the knife and make it hard to get a clean cut. Instead, I’ve taken to tearing the ribs off with my fingers, which is much easier for me. Stack sections of leaves and roll them into a tube, then cut them into very thin ribbons crosswise.
Assemble salad: Put kale in a large bowl. Add pecorino, walnuts and raisins (leaving any leftover vinegar mixture in dish), remaining 2 tablespoons olive oil and lemon juice and toss until all the kale ribbons are coated. Taste and adjust seasonings with salt, pepper and some of the reserved vinegar mixture from the raisins, if needed. Let sit for 10 minutes before serving, if you can, as it helps the ingredients come together. Just before serving, toss with breadcrumbs and, if needed, a final 1 teaspoon drizzle of olive oil.

Banana (Plantain) Soup

After we enjoyed this soup in Curacao, Paul made this from a recipe by HELMI SMEULDERS

INGREDIENTS

• 50g butter
• 4 very ripe (black) plantains, peeled and roughly chopped
• 100g leeks, roughly chopped
• 150g carrots, roughly chopped
• 75g red onion, roughly chopped
• 1250ml water
• 25g powdered chicken stock
• 1 stalk of celery
• 1 sprig of rosemary
• 1 sprig of thyme
• 1 bay leave
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 tablespoon sugar
• 1 small Scotch Bonnet Chili, whole, pierced onto a bamboo skewer
• 200ml heavy whipping cream
• 200ml coconut milk
• 200ml orange juice
• ground black pepper & salt

INSTRUCTIONS

1. Melt the butter in a large stock pot over medium heat and add the plantain, leek, carrot, onion and celery. Cover with a lid and let the vegetables sweat for 5 minutes while stirring occasionally.
2. Add the water, chicken stock, celery, rosemary, thyme, bay leave, spices, sugar and chili. Stir well and bring to the boil. Reduce the heat and let simmer for 1 hour.
3. Take the soup of the heat and remove the rosemary, thyme, bay leave and chili. Let stand until cool enough to handle and puree the soup in a blender or food processor. Add the cream, coconut milk and orange juice and stir to combine. Put back on the heat and season to taste with pepper and salt. Divide the soup over 4 bowls and garnish with a fried plantain chip and some chopped parsley.

Warm Sesame Crusted Goat Cheese

 This was make for Deb deBakkers 65th birthday dinner and was a great hit with everyone.

120 to 130 gm creamy goat cheese (no rind or coating)--a log or reshape it to be a round
2 tbsp olive oil
1/2 tsp hot Asian chili oil (I did not have this and omitted; instead I put a few chili flakes in the oil)
2 tbsp bread crumbs
2 tbsp sesame seeds (I had mixed sesame seeds, light and black)
2 tsp brown sugar
2 tsp caraway seeds
1 tsp chili powder
1 tsp cumin
1/2 tsp salt

1.  Preheat oven to 350
2. Mix oils in a bowl large enough to hold the cheese
3. In another medium size bowl, mix together the dry ingredients
4. To reshape a goat cheese log into a round, wrap in wax paper or plastic wrap and reshape. Chill.
5. Roll the cheese in the oil mixture, coating all sides. Then roll in the see mixture to coat. Pat coating  onto any bare spots.
6. Bake cheese in oven proof dish for 5 minutes.

Serve warm with bread or crackers (I made crostini)

Warm Goat Cheese

Birthday girl at the Minneapolis Swedish Institute

L to R  Wendy Kirkpatrick, Marg Poling, Darlene Harrison, Sue Bailey, Barb Linkewich, Mary Lou Kelley, Sharon Taylor.

Grilled Provolone Cheese

This adaptation of an Argentinian recipe came from my friend Wendy Kirkpatrick.  Many a delicious meal has been eaten at her home (with Murray Milne). This appetizer is delicious, simple and unusual.

(Grill cheese in a non-stick pan on the stove).

Two 1/4 in. thick rounds of Provolone
2 tbsp olive oil
1/2 tsp dried oregano
1/2 tsp cracked pepper
6 slices of Serrano ham

Heat large non-stick skillet over medium-high heat. Brush cheese with olive oil and fry for 45 seconds to 1 minute or until a brown crust has formed on the bottom and the cheese has begun to melt all over. Let pan sit to cool off heat for 2 minutes or until cheese has cooled enough in the pan to remove from pan in 1 piece. Slide cheese out of pan and flip over so that browned crust is on top. Sprinkle with oregano and pepper.

Lovely served on a board with ham and break or crackers. 

Cherry and Pistaachio Bake-Once Biscotti

This cookie has become a Christmas favourite that I make with my daughter Bev and friend Wendy.
The unique feature is that it only needs to be baked once (not twice).  That makes them much quicker to bake.

(The dried cherries can be found at Bulk Barn. You can shell the pistachios yourself or buy them shelled.)

1 1/2 ups granulated sugar
8 large egg yolks plus 4 large eggs
1/2 tsp salt
4 1/2 cups all purpose flour
1 tsp baking powder
2 cups dried tart cherries
2 cups roasted salted pistachios
1 tbsp water

BEAT the sugar, egg yolks, 3 whole eggs, and salt with an electric stand mixer fitted with the whisk attachment on medium-high until pale yellow and thick, about 5 minutes. Switch to the paddle attachment and, with the mixer on low, gradually add the flour and baking powder, beating until well combined 2-3 minutes. Add the cherries and pistachios and beat well until just combined. Divide the dough in half and wrap the halves with plastic wrap. Chill 1 hour.

PREHEAT oven to 325 F.  Line 2 baking sheets with parchment paper. Shape the dough into two 12 X 5 inch logs and place on the baking sheets. Whisk together the water and the remaining egg; brush the mixture on the logs.

BAKE until golden brown, 35-40 minutes. Cool on the baking sheets 10 minutes. Transfer to a cutting board and cut each loaf into 1/2 slices. Cool completely about 1 hour. 

Above:  The biscotti
Below:  George, me and double cousin Bill Forstrom.  Who ate the cookies?

Sheila Clark's Pork Marinade

 Sheila made this marinade when Donna Taylor and I were visiting her in Prince George BC in June 2018.  Her husband Paul did the grilling. Yum Yum.


1/2 c. brown sugar
1/2 c. soy sauce
1/4 c. pineapple juice
2 garlic cloves, minced
salt
pepper
1 tbsp corn starch mixed with 1 tbsp cold water (to thicken)

Mix all together and marinate pork tenderloin for a while.  BBQ or bake in the over.

Photo of our visit. Donna on the left, ML centre and Sheila on the right. We are at the Prince George winery. Who knew PG had a winery. Very good!

Grilled Broccoli (or Oven roasted)

Ingredients

6 c fresh broccoli spears
2 tbsp plus 1 1/2 tsp lemon juice
2 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
3/4 c grated Parmesan cheese
Shaved Parmesan cheese and purple basil leaves optional

Directions:

1. Place broccoli in a large bowl. Combine lemon juice, oil, salt and pepper; drizzle over broccoli and toss to coat. Let stand for 30 minutes.
2. Toss broccoli, then drain marinade. Place cheese in a large resealable plastic bag. Add broccoli, a few pieces at a time and shake to coat.
3.  Oil the grill with cooking oil. Prepare the grill for indirect heat using a drip pan. Place broccoli over drip pan and grill, covered, over indirect medium heat for 8-10 minutes on each side or until crisp-tender. If desired, garnish with shaved Parmesan and fresh basil.

Mary Lou also roasted this in the oven on a cookie sheet and it was delicious.

Blitzer Cake

This is an old favourite from Irene Nickerson's collection of recipes. I found it and baked it last week for my daughter Beverley's birthday. The method is lacking detail!

First step
1/2 c white sugar
1/2 c butter
3 egg yolks (well beaten)
4 tbsp. milk
1 c flour
1 tsp baking powder

Spread in two round layer tins

Second step

4 egg whites beaten stiff
Add 1 c white sugar and beat well
Spread this layer over batter

Sprinkle with 1 c chopped nuts (I use Almonds)
Bake 20 minutes at 350

Third Step:

Cool on rack and put together with filling

Filling:
1 egg yolk
2 tbsp white sugar
1 c milk
1 tsp corn starch
vanilla
Cook until thick

Jamie Oliver's Simple Houmous

 So easy and much more flavourful then commercially purchased houmous.

Ingredients:

1 400 g tin of chickpeas
1 small clove of garlic
1 tbsp tahini
1 lemon
extra virgin olive oil

Method

1. Drain, rinse and tip the chickpeas into the food processor.
2. Peel and add the garlic, then add the tahini, a good squeeze of lemon juice and 1 tbsp olive oil.
3. Season with a pinch of sea salt, then pop the lid on processor and blitz.
4. Use a spatula to scrape the houmous down the sides of the bowl, then blitz again until smooth.
5. Have a taste and add more lemon juice or a splash of water to loosen, if needed, and then transfer   to a serving bowl.
6. Serve with sliced crunchy veg. such as carrots, cucumbers, radishes or peppers and some warm flatbreads.

Kale Slaw

1 large bunch Kale
1/2 c extra virgin olive oil
3 tbsp red wine vinegar
1 clove garlic, finely minced
1/4 c. pine nuts, lightly toasted
1/ c. oil-packed, sun-dried tomatoes, drained and chopped.
salt to taste
grated Parmesan cheese to garnish

Trim Kale and discard think center rib from each Kale leaf. Stack leaves and cut into thin strips across the width.

In a large bowl, toss the leaves with the olive oil, garlic, salt and tomatoes. Let sit at room temperature for at least 20 minutes to allow the flavours to blend and the Kale to soften .  I leave it for at least an hour.

Check for seasoning.

Just before serving, add the pine nuts. Finish with a generous amount of freshly grated Parmesan cheese.

(This recipe comes from the Ontario LCBO Food and Drink magazine)

Canadian Winter Pureed Vegetable Soup (Pick your vegetable)

 This recipe came from Irene Nickerson who was a great maker and lover of soup.

Serves 4-6
Prep Time: 15 minutes
Total time: 45 minutes

Ingredients

2 tbsp olive oil
1 onion, coarsely chopped
coarse salt and ground pepper
vegetable of choice (see list below)
1 can (14.5) oz reduced-sodium chicken broth
1 to 3 tsp fresh lemon juice

Pick your vegetable:

Parsnip 2 1/2 pounds peeled and cut into 1 in chunks
Carrot 2 1/2 pounds peeled and cut into 1 in chunks
Broccoli 2 pounds cut into florets, stalks peeled and cut into1/2 in chunks, plus 1 baking potato  peeled and cut into 1 in chunks
Celery Root  2 pounds (also called celeriac) peeled and cut into 1 in chunks
Beet 2 pounds, peeled and cut into 1 in chunks
Mushroom  20 oz. button mushrooms, trimmed and quartered plus 1 baking potato peeled and cut into 1 in chunks
Butternut Squash 3 pounds, peeled, seeded and cut into 1 in chunks 
Cauliflower 2 1/2 pounds, cored and cut into florets
Celery 2 pounds cut into 1 inch thick pieces plus 1 baking potato peeled and cut into 1 in chunks.

Method:

In a large Dutch over or pot, heat oil over medium. Add onion. Season with salt. Cook, stirring occasionally until softened, 5-7 min

Add vegetable, broth and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium and simmer until vegetable is tender about 20 minutes.

Working in batches, puree broth and vegetables in blender until smooth.  Fill blender only half way to prevent spattering and allow heat to escape.  Transfer soup to a clean pot as you work.

Adjust soup's consistency with a little water if necessary. Season with salt, pepper and lemon juice to taste.

Note: These soups freeze very well. The lemon is the secret ingredient. Don't skip it.  Squash is my favorite although I have tried cauliflower, broccoli, carrot and they are all great.

Freezing tip: Freeze flat in a zip lock. Very compact.

Swedish Roasted Root Vegetables

This recipe was adapted from one in a cookbook called "Simply Swedish: Flavours for Every Season" written by Margareta Schildt Landgren.  The cookbook was given to us by our Swedish cousin Helena Rudberg summer when John and I visited her in Sweden.  What is unique about this recipe is the honey mixed into the oil that is drizzled over the vegetables before baking. Delicious.

Step 1: Get lovely colourful root vegetables such as carrots, parsnips, beets and red onion.

 

 

 

 

 

Step 2: Cut veg up all about the same size and put in a baking pan. Oven preheated to 400.  Drizzle with a mixture of 2 tbsp olive oil and 1 tbsp honey (adjust for number of veg).  Add pepper or Herbs de Provence (not very Swedish!). I tossed the veg together with the drizzle in a large bowl to make sure it was all coated evenly and then put on the pan.  Bake for about 20 minutes until vegetables are soft. Stir a couple of times during baking for even cooking.

Yum Yum. Enjoy.

Mary Lou's Sleeping Giant Park Muffins

These are the muffins I make each year for the Sleeping Giant Park cross country ski weekend. John and I go each year, end of February, with 10 others and we rent two cabins. Party party...and ski too.
I am making these muffins now to take this upcoming weekend! 

Recipe makes 12 large muffins (doubles well)

Dry ingredients:

1/2 cup finely chopped nuts or 1/2 cup coconut or a mixture of coconuts and nuts
1 cup bran
1 1/2 cup all purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1 scant tsp cinnamon
1/4 tsp nutmeg

Wet ingredients:

2 eggs, beaten
1 cup milk or buttermilk (I use buttermilk, I buy it powdered at the bulk food store)
2/3 cups brown sugar
2/3 canola oil (can be reduced)
1 tbsp vanilla
1/2 tsp salt

Fruit:

1 cup total in any variation or combination (I love this flexibility for the recipe)

grated carrot and pureed tin pineapple
grated carrot and grated apple (skin on)
1 whole orange pureed in processor and pureed tinned pineapple
grated carrots and pureed tinned apricots
pureed peaches (fresh or tinned)
fresh or frozen blueberries (what I use always)
fresh or frozen strawberries
cooked cranberries

Method:
Preheat oven to 350 degrees. Grease muffin tins or use paper liners.
Combine all dry ingredients in one bowl. Combine all wet ingredients in another bowl.
Add dry ingredients to wet and fold gently but thoroughly. Do not over mix.
Add fruit.

Bake for approximately 30 minutes (mine normally take less time)