Tuesday, 16 August 2011

Blueberry muffins

Disclosure: I'm no great baker. In fact, I just started baking about 6 months ago, when I finally have a proper oven at home. So this is just an account of what I've made, it's in no way the perfect way, though I did learn from my different mistakes in the previous baking sessions!

I think I can safely say that muffins are the easiest to make when it comes to baking. You don't even need a hand mixer! Of course, I failed numerous times before finally 'nailing it'. (Again, my muffins aren't the best but they're good enough for me.) So far I think I've made muffins for about 10 times already and this recipe is to keep. I have followed different recipes each time, and I have to say when it comes to baking, Western recipes are ALWAYS too sweet for me. At times I have to half the sugar...it's THAT sweet.

Anyway, so these are the things you need (for 12 medium-sized muffins), and my list of ingredients:

250g plain flour
150g sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs (beaten, of course)
180ml milk / soy milk (I just use whatever I have at home)
100g melted butter / oil (mild and light olive oil is fine)
150g fresh blueberries
Preheat your oven to 150 degrees c (fan oven). 

Mix all dry ingredients and wet ingredients separately. Do not use a mixer - a spatula is fine.
Combine the dry and wet when each is thoroughly mixed. Again, do not overmix. 

Add fruit (optional): I like blueberries as I find them the best tasting. I tried apple and pear and those are fine too, but try to avoid strawberries - even the sweet ones become sour after baking. (Of course, you can always soak your strawberries in syrup first...)
Pop muffin cases into your muffin tin, and pour the mixture into the cases to 80-90% full. 

Bake for 40 minutes. 

Done!
I find that they don't brown so much when I use oil - with butter they are mostly brown on top. Also, with butter the aroma of butter fills the room and you get sooo hungry! 

Though they're not so brown, they taste just as tasty, and the top's just as crusty.
If you're not sure if they're well done, insert a cocktail stick. It's good if it comes out clean! 

Let them cool on a rack. 

This is what you'll get if (1) you're too greedy and put in too many blueberries; (2) the blueberries you're using are too large (which is the case here!).
But it's fine!!! Absolutely fine!!! 
Enjoy the muffins!!! If your muffin tin's small you may end up having extra batter...which is why I sometimes have this:

Same same: bake for 40 minutes

A mini cake with muffin texture :) 

Ah! 
Enjoy!!! 

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