Recipe from: food-4tots
Make: 6 large muffins/ 12 – 16 small muffins
Ingredients:
50g unsalted butter – softened at room temperature
70g castor sugar (I reduced to 60-65g)
1 egg (medium) – at room temperature – lightly beaten
100g flour
1 tsp baking powder
60ml milk
Pinch of salt
70g blueberries (fresh or frozen) (I find that 50g is sufficient) – You can replace with raisins
Methods:
Pre-heat oven to 220°c.
If you are using fresh blueberries, wash and drain them. Then pat dry with kitchen towels.
If you are using frozen blueberries, follow step 2 and then store them in the freezer for overnight. You can use them straight away without any defrosting.
Pre-heat oven to 220°c.
If you are using fresh blueberries, wash and drain them. Then pat dry with kitchen towels.
If you are using frozen blueberries, follow step 2 and then store them in the freezer for overnight. You can use them straight away without any defrosting.
Mix flour and baking powder together and sieve twice. Set aside.
Cream butter with an electric mixer.
Add in sugar and continue to beat until light and fluffy. Add sugar in 2-3 times and each time you have to make sure the mixture is well blended.
Add in lightly beaten egg and stir well. Then add in salt and mix well.
Add in half of the milk and mix well. Sift in half of the flour mixture. Use a spatula to gentlely fold in the flour mixture. Continue with the remaining half of the milk and flour mixture.
Add in blueberries and mix well (N1). Do not overmix. The batter should be thick.
Spoon batter into the muffin mould until 80% full.
Bake in the oven at 200°c for 20 minutes or until the muffins have risen and turned to golden brown.
Cream butter with an electric mixer.
Add in sugar and continue to beat until light and fluffy. Add sugar in 2-3 times and each time you have to make sure the mixture is well blended.
Add in lightly beaten egg and stir well. Then add in salt and mix well.
Add in half of the milk and mix well. Sift in half of the flour mixture. Use a spatula to gentlely fold in the flour mixture. Continue with the remaining half of the milk and flour mixture.
Add in blueberries and mix well (N1). Do not overmix. The batter should be thick.
Spoon batter into the muffin mould until 80% full.
Bake in the oven at 200°c for 20 minutes or until the muffins have risen and turned to golden brown.
Insert a toothpick into the centre to test. If it comes out clean, it means that the muffins are cooked. The baking time will vary depending on the size of the muffins. If the muffins turn golden brown too early, reduce the heat to 180°c for the last 5 minutes.
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