truffles in the kitchen: two kinds of muffins: blueberry and raspberry
i love the way blueberries and raspberries melt in the muffins when cooked!
this is the second time i made these from carole bloom's "the essential baker".
as usual, i adapted the recipe by cutting sugar and using only brown and natural demerara unrefined cane sugar instead of white caster sugar.
thanks to my friend S, i used organic plain flour too!
this recipe is simple and yummy.
my husband enjoys it best when i heat up the muffins at oven 200 degrees for 10 minutes (without preheating), then break up the muffins with my hands and add one or two scoops of dairy farmers thick and creamy bush honey yogurt, topped with muffin crumbs and fresh fruits (see picture)!
this is a great dessert or breakfast! :)
recipe:
ingredients:
2 cups all-purpose flour (i use organic plain flour) sifted
1/3 cup granulated sugar
1/4 cup firmly packed light brown sugar
(i used 1/4 cup of natural demerara unrefined cane sugar and 1 tbsp of fine light brown sugar)
1 tbsp baking powder
1/4 tsp salt
1cup milk
4 ounces unsalted butter (i used 115g) melted and cooled
1 extra-large egg, at room temperature, lightly beaten with a fork
1 cup of fresh blueberries ( you may substitute with other berries such as blackberries or raspberries or mix the berries to make one cup)
finely grated zest of 1 large lemon
method:
1. combine the flour, sugar, baking powder, and salt in a large mixing bowl. Use a rubber spatula or wooden spoon to stir together well.
2. In a liquid measuring cup or small bowl, combine milk, butter and egg. Add to the dry ingredients and stir together just until combined. this batter should be a little lumpy. if the batter us overmixed, the muffins may crumble instead or rising as they bake.
3. fold the blueberries and lemon zest into the batter.
4. use a spoon to divide the batter evenly among the 12 muffin cups, filling them to the top. (i only fill up to 3/4 for 12 muffins)
5. bake for about 20mins, until they are light golden brown and a tester inserted in the center comes out clean. remove from oven and cool muffins on a rack.
serve warm or at room temp.
to rewarm, place muffins in the oven and rewarm for 8 to 10 mins at 180 degrees.
store muffins in an airtight container between layers of waxed paper at room temp up to 3 days. to freeze up to 2 months, wrap the container tightly in several layers of plastic wrap and aluminium foil.
