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Myffins Blawd Ceirch a Mefus Gwyllt (Wild Strawberry Oatmeal Muffins)

Myffins Blawd Ceirch a Mefus Gwyllt (Wild Strawberry Oatmeal Muffins) is a modern Cymric (Welsh) recipe for a classic oatmeal muffin that incorporates flavourful wild strawberries into the batter. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Wild Strawberry Oatmeal Muffins (Myffins Blawd Ceirch a Mefus Gwyllt).

prep time

15 minutes

cook time

20 minutes

Total Time:

35 minutes

Makes:

Rating:

Tags : Wild Food Vegetarian Recipes Milk Recipes Baking Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Rwyf wrth fy modd â mefus gwyllt ac wedi bod yn eu casglu ers yn blentyn. Efallai eu bod yn fach ac angen ychydig o stwna, ond mae'r blasau'n anhygoel. Mae'r cacenau Cymraeg yma yn gwneud y mwyaf o'r ffrwythau bychain hyn gan eu cymysgu mewn toes myffinau blawd ceirch ar gyfer pryd brecwast delfrydol. Os nad oes gennych ffynhonell o fefus gwyllt, peidiwch â phoeni — gallwch ddefnyddio mefus wedi'u amaethu sydd wedi eu torri'n fân yn eu lle. Fe defnyddioais geirch traddodiadol yn y rysáit yma, gan mai dyna'r fersiwn ges i fy magu efo fo. Fodd bynnag, gallwch ddefnyddio ceirch coginio cyflym; peidiwch â'u socian ymlaen llaw.

Cynhwysion:

155g o geirch traddodiadol (wedi eu mwydo am 5 munud mewn dŵr a draen)
100g siwgr brown
250ml o iogwrt Groegaidd
80ml o olew niwtral
1 wy, wedi'i guro
1 llwy de o fanila
125g o flawd plaen (ynghyd â mwy ar gyfer llwchio'r mefus)
½ llwy de o halen môr
1 llwy de o bowdr pobi
½ llwy de o soda pobi
200g mefus gwyllt (neu fefus amaeth wedi'u torri'n fân)

Dull:

Dechreuwch trwy gynhesu eich popty200°C (180°C ffan/400°F/Marc Nwy 6). Leiniwch 12 o dyllau myffin gyda leinin papur. Mewn powlen gymysgu, cyfunwch y cynhwysion gwlyb yna ychwanegwch y ceirch, siwgr brown, iogwrt, wy a fanila. Cymysgwch yn drylwyr i gyfuno yna neilltuwch am 5 munud. Yn y cyfamser, rhidyllwch y blawd, halen, powdr pobi a soda pobi mewn powlen fawr. Taflwch y mefus (neu'r darnau) gydag ychydig o flawd mewn powlen ar wahân. Ychwanegwch y cynhwysion gwlyb i'r bowlen gyda'r blawd a'i droi gyda sbatwla nes ei fod wedi'i gyfuno (peidiwch â gorweithio'r cymysgedd). Byddwch yn cael cytew talpiog (peidiwch â phoeni). Nawr ychwanegwch y mefus a'u cymysgu'n ysgafn â llwy fawr (dim ond ychydig o droadau). Rhannwch y cytew rhwng y tyllau myffin parod. Trosglwyddwch i ganol eich popty poeth a'i bobi am 20 munud, nes bod y pennau'n euraidd ac yn sbringlyd a bod pigyn dannedd wedi'i osod yng nghanol myffin yn dod allan yn lân. Tynnwch y myffins o'r popty a'u gadael i oeri yn y tun am 10 munud, cyn eu trosglwyddo i rac weiren a'u gadael i oeri ymhellach. Mae'n well eu gweini ychydig yn gynnes gyda phaned o de neu goffi.

English Translation

I love wild strawberries and have been collecting them since I was a child. They maybe small and fiddly, but the flavours are amazing. This Welsh cake makes the most of these tiny fruit blending them in an oatmeal muffin mix for an ideal breakfast dish. If you don't have access to wild strawberries, don't worry — you can use chopped up cultivated strawberries instead. I've used traditional oats in this recipe, as it's the version I grew up with. However, you can use quick-cook oats; just don't soak them beforehand.

Ingredients:

155g (1 cup) traditional oats (soak for 5 minutes in water and drain)
100g (½ cup packed) brown sugar
250ml (1 cup) Greek yoghurt
80ml (⅓ cup) neutral oil
1 egg, beaten
1 tsp vanilla extract
125g (1 cup) plain (all-purpose) flour (plus extra for dusting the strawberries)
½ tsp sea salt
1 tsp baking powder
½ tsp baking soda
200g (1 cup) wild strawberries (or chopped cultivated strawberries)

Method:

Begin by pre-heating you oven to 200°C (180°C Fan/400°F/Gas Mark 6). Line 12 muffin wells with paper liners.

In a mixing bowl, combine the wet ingredients then add the oats, brown sugar, yoghurt, egg and vanilla extract. Mix thoroughly to combine then set aside for 5 minutes to blend.

In the meantime, sift together the flour, salt, baking powder and baking soda in a large bowl. Toss the strawberries (or pieces) with a few tablespoons of flour in a separate bowl.

Add the wet ingredients to the bowl with the flour and stir with a spatula until just combined (do not over-work the mixture). You will have a lumpy batter (don't worry). Now add the strawberries and gently stir in with a large spoon (only a few stirs).

Divide the batter between the prepared muffin wells. Transfer to the centre of your pre-heated oven and bake for 20 minutes, until the tops are golden and springy and a toothpick inserted into the centre of a muffin emerges cleanly.

Remove the muffins from the oven and allow to cool in the tin for 10 minutes then transfer to a wire rack and allow to cool further. They are best served slightly warm with a cup of tea or coffee.