13 May 2013

Blueberry Muffins; My first post!


Eve 12/05/13






Hi or hello! I am Eve and you have landed on my blog "Baking the Day", a blog dedicated to baking and cooking yummy delights using, normally, my 4 chicken's eggs! Free-range, organic goodness. So good! In my post today, it is blueberry muffin time so grab your apron and let's gets baking. These blueberry muffin are light and fluffy with tart/sweet blueberries, depending if the berries are in season.
Right, let's get started! These are the ingredient you will need for six muffins (double the recipe for 12 muffins):



The equipment…….







Now, measure the flour and baking powder and sieve into a large bowl, add the butter and get your hands in there! Using your fingers, rub the butter and flour together. Keep going until the mixture looks like breadcrumbs like this...


 Next, add the blueberries (trying not to eat any) and the sugar, give a stir so everything is combined, like this…



In a separate jug, measure the milk and add 1 egg and give it a whisk to break up the egg. Quickly, add the wet ingredients to the dry and mix until just combined. There will be lumps, do not fret, lumps are a muffins best friend… Scoop your mixture, using an ice scoop, into a muffin tin lined with paper cases. Once you scoop the last muffin, you will notice there will only be, maybe, 2 berries in it. If any muffins are lacking fruit, simply put some on the top. Sprinkle the tops of the muffins with some more sugar;



Bake your yummy cakes in a preheated oven for 20-25 minutes. Check if there done by inserting a skewer into the biggest one and if in come out clean (no batter/ damp cake crumbs attached), your little beauties are ready,


 Leave to cool in their tins for 5 minutes before turning out onto a wire rack to finish cooling. But….. they are delicious warm with a sprinkle of icing sugar!



Blueberry Muffins

Posted by Eve
Makes 6 (double to make 12)
Ingredients

•    125g Self-raising flour
•    ½ tsp. Baking powder
•    25g lightly salted butter, cut into small cubes
•    50g caster sugar
•    90g blueberries, washed and dried
•    1 large egg, at room temperature
•    125ml milk, any type, at room temperature



Method


  1. Preheat your oven to 200c/ 180c fan/ gas mark 6 and line a muffin tin with 6 paper cases
  2. Measure the flour and baking powder and sieve into a large bowl. Add the butter and rub it into the flour, until it looks like breadcrumbs.
  3.  Add the sugar and blueberries and mix well with a wooden spoon.
  4. In a separate jug, measure in the milk and the egg, beat with a fork to break up the egg. Pour his mixture into the dry ingredients and mix quickly, just until combined.
  5. Scoop the mixture, using an ice cream scoop, into the tin and bake for 20-25 minutes until risen and golden. Insert a skewer into the biggest muffin, if it comes out clean with no batter or cake crumbs, the muffins are done.
  6. Leave to cool in the tine for a couple of minutes before turning out onto a wire rack to complete cool.







Enjoy!






Adapted from "Mary Berry's Baking Bible"


The cakes should be stored in a air-tight container and eaten within 2-4 days of baking. The cake will probably develop a sticky top, this is normal when using fruit when baking.

































































 


 


 


 


 


 


 


 


 


 


 


 

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