Just the other day, I bought a pack of blueberries on a whim. After sitting prettily amongst the other fruits in the fridge for a few days and still not being devoured, I decided to make muffins with them while they are still good.
So the three of us made a small batch of yummy muffins together. It was so much fun to see the boys hopping up and down in excitement as they watched me getting all the ingredients ready.
Both were so eager to help out at every step.
One poured in the flour, the other tipped the sugar bowl. They took turns to stir and mix and each had a tray of muffin cups to fill in the end.
A quick 20 min later, the muffins emerged from the oven. Hot and blushing, they rose to resemble molehills with random moist looking purplish and brown patches all over.
They taste as good as they look - each mouthful of warm cake has an almost perfect balance of sweetness from the baked blueberries and melted chocolate.
So little efforts for maximum pleasure! I can't be happier!
75g unsalted butter
250g self-raising flour
75g caster sugar
1/2 tsp bicarbonate soda
1 tsp baking powder
200ml fresh milk
1 large egg
120g fresh blueberries
80g chocolate buttons
Preparations:
1. Melt the butter and set aside.
2. Mix together the flour, sugar, baking powder and bicarb.
3. Whisk the egg into the milk, followed by cooled melted butter.
4. Pour liquid ingredients into dry ingredients and add in the blueberries and chocolate buttons.
5. Mix gently and unenthusiastically till all flour is combined. Do not overstir, otherwise the muffin will turn out very hard.
6. Scoop into muffin cups and bake in preheated oven of 200 deg cel for 20min.
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