Today's recipe is for Valentin who just handed in his Master's thesis. I am so excited for you!!!
And to have the last word in our conversation about muffins from ages ago, here's my take on the blueberry muffin :)
These muffins are based on the blueberry muffins in Matt Lewis and Renato Poliafito's 'Baked' and since they have blueberries in them I believe eating more than one will bring you closer to your five-a-day :)
Anyhow, they are super fast (25 minutes from when I started pulling the butter out of the fridge to taking the baked muffins out of the oven) so they would also make a lovely breakfast treat.
Citrusy Blueberry Muffins
Zest of 1 Satsuma and 1 Lime
125 ml Orange Juice
125 ml Milk
2 Egg Whites
60 g Butter (melt it, then let it cool)
40 g Ground Almonds
20 g Flaked Almonds
110 g Plain Flour
110 g Kamut Flour
170 g Sugar
2 tsp Baking Powder
1/2 tsp Bicarbonate of Soda
1/2 tsp Salt
75 g Blueberries
Preheat your oven to 180 degrees and line a muffin pan with 12 cups.
Mix all the liquid ingredients and the zest in a jug. In a medium bowl mix all the dry ingredients (make sure the baking powder is well distributed and there's no lumps - trust me, it really won't taste nice!). In a tiny bowl toss the blueberries in some flour (this will stop them from sinking to the bottom of the muffins).
Fold the liquid ingredients into the dry ingredients until they are just combined (remember: well-mixed muffins = chewy muffins), then fold in the blueberries.
Spoon the batter into the paper cases, then bake for 15 minutes until a skewer comes out clean.
Take the pan out of the oven and after another 15 minutes remove the muffins from the pan.
Enjoy your muffins with a glass of milk or a relaxing afternoon coffee and keep telling yourself that spring is nearly properly here :)
Thank you so much. :) Guess I'll make some for our Science-Lunch next week.
ReplyDeletehugs
Valentin
I made these today as well! (I didn't go into the lab today.)
ReplyDeleteThey seem to have come out nicely, though all of the blueberries did obstinately sink to the bottom. I'm not sure whether it might work out better to add the blueberries at the end when the mix is already in the muffin tray, that'd give them less chance to migrate downwards. It'd also let you get a discrete uniform distribution of blueberries across all of the muffins. (tasty tasty science)
I feel a bit bad throwing egg yolks away. I guess next time I need to coordinate making these with making something else that just uses yolks.
Hmm....i got the whole tossing the fruit in flour thing from a WI book from ages ago...
ReplyDeleteWhat I do is the following:
I wash the blueberries (if they're frozen I wash them too so all the juice that sticks to them goes away, you don't have to defrost them just get ridd of the icy juice stuff) then I put them onto a piece of kitchen paper so the excess water can get soaked up. Then I toss them in some flour so they're nicely coated.
I wouldn't add them at the very end because when they don't sink they don't sink so you'll end up with blueberry topped muffins.
I'll think about why yours might still be sinking.
Oh, and just keep the yolks and have them in scrambled eggs the next morning.