Saturday, 4 April 2015

Recipe - Blueberry Muffins

The muffin is typically a quick bread sized for an individual and shaped like a cup. Baking soda or other leavening agents are used to leaven the bread instead of yeast.

The key to making great muffins is not over mixing the batter. Once the wet ingredients are added to the dry ingredients, gently mix them until they combine nicely. Too much mixing can cause the muffins to be dry instead being moist.

Blueberry is a fruit that is often used to make muffins. The blueberry is small and has plenty of anti-oxidants. It adds colour and flavour. Other ingredients like orange zest and cinnamon powder can be added to spruce up your muffins.

Ingredients (Makes 10 muffins)

1 large egg
1/2 cup milk                                                                            
muffin pan

140 g nonfat plain yogurt
3 tablespoons cooking oil
115 g sugar
220 g plain flour -- unsifted
1 tablespoon baking powder plus 1 teaspoon
1/8 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup fresh blueberries (about 2 punnets, each 125 g)


Position a rack in the center of the oven and preheat to 200 deg C. Coat muffin tins with COOKING spray or line with muffin paper.

In a large bowl, whisk together the egg, milk, yogurt, oil and sugar. Sift in flour, baking powder, baking soda, and salt. Fold the dry ingredients onto the egg mixture. Don't over stir. Fold in the berries.

Divide batter among 10 muffin cups. Bake for about 20 minutes, or until the tops of the muffins are well risen and golden brown, and a cake tester inserted in a muffin comes out clean.

Plate and serve.


Get some tips from the videos on making muffins.

Blueberry muffins by Laura Vitale.

Blueberry muffins from Food Wishes

Blueberry muffins from Allrecipes.

Tips on baking muffins from eHow.

No comments:

Post a Comment