Friday, 29 May 2009
FairyJo's Blueberry Muffins!
Earlier this week I had family visiting, so I decided to bake muffins. However, I could not find my recipe for raspberry muffins, based on this online recipe, so I decided to search my latest baking books and try a new one.
Using this book, my memory and whatever I had in my cupboards, I came up with my own version of blueberry muffins that worked surprisingly well. I initially thought it was a disaster, due to a misunderstanding between myself and the book, but everyone who tried one thought they were fabulous! So yesterday I made some more (I had some blueberries left over, y'see). :)
If anyone wants to try these, instead of attempting to send one through cyberspace or the post, I thought I'd share my recipe with you, so here goes:
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FairyJo's Blueberry Muffins Recipe!
This recipe makes about 10 muffins. It can also get a little messy, so be warned! :)
Ingredients
- 1tsp golden granulated sugar,
- 1tsp cinnamon,
- 375g wholemeal flour,
- 150g sugar molasses,
- 2tsp baking powder,
- 1/4tsp bicarbonate of soda,
- a pinch of salt,
- 2 large eggs,
- 4tbsp milk,
- 2tbsp rapeseed oil,
- 1˝tbsp honey,
- 1 tbsp lemon juice,
- LOTS of fresh or frozen blueberries (as many as you can fit in!)
Process
- Set the oven to ~190C/375F/Gas 5.
- Spray a silicon muffin tray with rapeseed oil spray.
- In a small bowl, mix the 1tsp sugar and cinnamon together, then set aside.
- Sift the flour into a big bowl, add the molasses, baking powder, bicarbonate of soda and salt, and mix carefully (the molasses tend to clump, so I first stir with a wooden spoon, then use my – clean – hands to carefully break up any lumps).
- Crack the eggs in another bowl, add the milk, oil, honey and lemon juice, then whisk with a spoon until smooth.
- Pour the egg mixture into the dry ingredients and stir – you may need to use your hands as the batter will be quite stiff!
- Add the blueberries (one handful at a time) and carefully mix into the batter. If you use frozen blueberries, apparently these can turn the batter green if overmixed, so watch out! I've only ever used fresh ones, though, so I can't offer any advice other than what's in the book, here.
- Scoop the batter into the muffin holes until about half-full and sprinkle the cinnamon sugar on top.
- Bake for about 20 minutes, until puffed, golden and firm.
- Remove muffins from tray and allow to cool.
- Serve – best while still warm!
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Enjoy!
