After a particularly long day at work, I arrived home shattered, only to remember I had to bake for the small one’s football club. So after scouring the cupboards to see what ingredients I had and what would be easy and tasty, I decided on these very berry muffins.
You see the small one started playing with the under 8’s football team and his club – who were the hosts this particular week – asked us parents to bring along some home baking to feed the visiting teams and supporters afterwards.
I was never very interested in sport growing up… never had to stand on the sidelines… never wanted to… even though the father is a big GAA fan and would disappear every sunday afternoon to listen to the hurling or football on the radio. That was of course if he wasn’t already at Croke park. I guess, I just never got the shouting… or the screaming… or that edge of seat moment… Until now.
So there I was… my first experience as a supporter, stood at the edge of the pitch in utter disbelief, fending off the attacking early evening midget’s, as I eagerly watched the small one run hitter and tidder after the ball.
Then… my heart threw a wobbler as I watched him being sent off. I tried to keep his little spirits up as he continuously asked me when should he go back on, while all the time I was wondering silently, was my son really not good enough? Thankfully it was only to let another little player have a turn.
And… once the small one got back in the game, I turned from the overly concerned mother into coach, supporter and best friend all rolled neatly into one. I was now that screaming fan shouting encouragement at the small one, who incidentally threw the odd glance my way, as if wondering, who is this strange person who looks like my mom?
His little team won that match and he was so full of delight as he made his way into the clubhouse afterwards. As was I, when he overlooked the vast array of beautiful home-baking on his way to get one of his Mammy’s very berry muffins.
Very berry muffins
Makes 12 • Baking time: Approx 20 minutes
280g plain flour
100g castor sugar
1 teaspoon baking powder
85g butter melted
2 medium eggs
120g raspberry and blueberries
1 small banana mashed
1. Preheat oven to 200c/Gas 6/180c (fan). Line a muffin tin with baking cases.
2. Melt the butter and set aside to cool.
3. Sift the flour and baking powder into a bowl. Add in the castor sugar and make a well in the centre.
4. Beat the eggs and pour into the milk along with the butter and banana. Stir well, then pour into the dry ingredients and mix until just combined.
5. Gently stir in the raspberries and blueberries.
6. Spoon the muffin mixture into the prepared tin and bake for 20 minutes or until golden brown. Leave to cool in the tin for 5 minutes before turning out onto a wire tray.