Saturday, November 1, 2008

BlueBerry Muffins


8 oz Self Raising flour
1 tsp bicarbonate of soda
1/4 tsp salt
1 tsp allspice
4 oz caster sugar
3 large eggs
3 Tbsp butter
5 fl oz yogurt
1 tsp vanilla essence
3 oz fresh blueberry
Veg oil for oiling the muffins tray - if using


1 Brush a 12 muffins pan with the veg oil or line it with 12 muffins paper cups.

2 Sift the flour, B-Soda, Salt and half of the allspice into large mixing bowl. Add 6 tablespoon of the caster sugar and mix together.

3 In a separate bowl, whisk the eggs lighly and add the Butter, yogurt and Vanilla essence and mix together well, then stir in the fresh blueberrys until thorougly mixed.

4 Add this mixture into the flour mixture and gently stir until just combined.

5 Scoop the mixture into the muffins pan, mix the remaining of sugar and spice then sprinkles the mixture over the top of the muffins and baked at 190*c for 25 minutes.

P/s: I like the smell of this fruit and the taste...So Refreshing...!!


How To Eat A Cupcake said...

Mmmmm I wanna eat the top off that muffin!

MamaElla said...

Cute, but I do not know why it become like that..Pls advise and I'm glad to hear an advise from you..:-)

How To Eat A Cupcake said...

Here is the recipe (doubled) for the cupcakes I made on Halloween.

1 ½ sticks of unsalted butter
1 ¾ cups of sugar
2 large eggs
2 teaspoons of pure vanilla
½ teaspoon of salt
2 ½ teaspoons of baking powder
2 ½ cups of flour
1 ¼ cups of milk

1. Preheat over to 350 degrees.
2. In large bowl, cream together butter and sugar.
3. Beat in eggs, vanilla, salt and baking powder.
4. Add flour in 3 batches, alternating with milk.
5. Mix until batter is smooth with no lumps. Do not overbeat.
6. Divide batter evenly among cups. Bake for 16 to 20 minutes or until tops are pale gold and toothpick inserted into center comes out clean.
7. Cool on wire rack for 45 minutes or until at room temperature.

It makes 24, but if you put a little less than 1/4 cup in each, you should be able to get 25! :)

MamaElla said...

Hi..Thank you so much..and Thanks for the receipe too..:-)