Does food ever seem to just stare at you every time you look in the fridge? There have been blueberries in the fridge for the last week or so, and after seeing them for one day too many, these muffins finally ended up in the oven.
Despite the fact that they are not terribly uniform, due to my less-than-exemplary spooning-into-cases skills, the bake was actually pretty reasonable, the rise was good and the blueberry flavour came through well.
However, I think that they could have done with more sugar, and perhaps the extra sweetness would make them a bit nicer. To be fair though, when they first came out of the oven, they were very nice, if a little tart, but the next day they were more like rocks than airy muffins.
On another note, the batter seemed to go on forever and I had enough to make some little ones (but they really were like pellets and/or bullets!)
From the crazy wee cupcake calendar thing which provides lovely pictures that are nothing like what mine ended up like...
Ingredients:
1/2 cup caster sugar
1 tbsp grated lemon zest (took roughly the zest of 1 lemon to get that much for me)
2 1/2 cups plain flour
1 tbsp baking powder
2 lightly beaten eggs
1 cup milk
1 stick unsalted butter, melted
1 tsp vanilla extract
2 cups fresh/thawed blueberries
1. Preheat the oven to 200.C and line a cupcake pan with cases.
2. Stir the sugar, lemon zest and baking powder with a spoon, in a medium bowl. Beat the eggs, milk and vanilla in a large bowl with an electric mixer until smooth, which takes about a minute. Add the dry ingredients to the eggs and stuff (technical term!) and stir until the blueberries are just combined.
3. Spoon the batter into the cases.
4. Bake in the oven for 20 minutes. Remove the tray from the oven and cool for 5 minutes.
5. Serve immediately (as they really really really don't keep that well).
According to the recipe, you can store them in an airtight container for up to 2 days, or freeze for up to 3 months, but I would take that little nugget of information with a pinch of salt ...
Despite the fact that they are not terribly uniform, due to my less-than-exemplary spooning-into-cases skills, the bake was actually pretty reasonable, the rise was good and the blueberry flavour came through well.
However, I think that they could have done with more sugar, and perhaps the extra sweetness would make them a bit nicer. To be fair though, when they first came out of the oven, they were very nice, if a little tart, but the next day they were more like rocks than airy muffins.
On another note, the batter seemed to go on forever and I had enough to make some little ones (but they really were like pellets and/or bullets!)
From the crazy wee cupcake calendar thing which provides lovely pictures that are nothing like what mine ended up like...
Ingredients:
1/2 cup caster sugar
1 tbsp grated lemon zest (took roughly the zest of 1 lemon to get that much for me)
2 1/2 cups plain flour
1 tbsp baking powder
2 lightly beaten eggs
1 cup milk
1 stick unsalted butter, melted
1 tsp vanilla extract
2 cups fresh/thawed blueberries
1. Preheat the oven to 200.C and line a cupcake pan with cases.
2. Stir the sugar, lemon zest and baking powder with a spoon, in a medium bowl. Beat the eggs, milk and vanilla in a large bowl with an electric mixer until smooth, which takes about a minute. Add the dry ingredients to the eggs and stuff (technical term!) and stir until the blueberries are just combined.
3. Spoon the batter into the cases.
4. Bake in the oven for 20 minutes. Remove the tray from the oven and cool for 5 minutes.
5. Serve immediately (as they really really really don't keep that well).
According to the recipe, you can store them in an airtight container for up to 2 days, or freeze for up to 3 months, but I would take that little nugget of information with a pinch of salt ...
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