Archive for the ‘Muffins’ Category

Mad about Blueberry Muffins

Monday, December 27th, 2010

              Blueberry Muffins

It’s hard to believe that it’s been almost 5 months since my last post and close to half a year since I’ve gone back to work! It’s a challenge finding time to bake on the weekends and long gone are the days when I could muster up enough energy to stay up till 2am on a weekday just to try out a new recipe.

Blueberry Muffins

Fortunately, I have some time off from work in the remaining 2 weeks of this year, so I undusted my muffin pan and baked a dozen blueberry muffins. It’s been so long since I baked these muffins that I’d completely forgotten if I’d previously lined the pan with muffin cups or if I’d simply greased the pan. I’d tried both methods before, but preferred one over the other. I went with greasing the pan and ended up having a very difficult time removing the muffins from the pan.

Note to self: Don’t be lazy and line the pan with muffin cups with this recipe!

Blueberry Muffins (Recipe adapted from allrecipes.com)
Makes 12 large muffins

Ingredients
2 eggs
1 cup white sugar
1/2 cup vegetable oil
1 tsp vanilla extract
2 cups plain flour
1/2 tsp salt
1 tsp cinnamon powder
dash of ground nutmeg
1 tsp baking soda
1 cup sour cream
1 cup blueberries (a 125g box of berries is just right)

Method
1. Preheat oven to 190 degrees C. Line a 12-cup muffin tray with paper muffin liners.

2. Coat blueberries with flour to prevent blueberries from bleeding too much when baking by swirling the blueberries gently in a bowl with a small amount of flour. Sift together flour, salt, baking soda, cinnamon and nutmeg in a large bowl.

3. In another large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla extract.

4. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin tray. Fill the cups to slightly beyond 3/4 full.

5. Bake in preheated oven for 20 mins. If the muffins don’t look golden brown enough after 20 mins, bake for a further 5 mins or so at 200 degrees C.

Happy holidays, everyone!

Mad about Orange Dark Chocolate Muffins

Wednesday, October 17th, 2007

Orange Chocolate Muffins

I’ve received many requests for chocolate muffins in the last few weeks, but since I wasn’t completely satisfied with the recipe I had, I was very reluctant to make them, much less put them up for sale.

I finally found some time this week, not only to tweak my chocolate muffin recipe, but to try out the oft-recommended flavour marriage of orange and chocolate.

Orange Chocolate Muffins

These orange dark chocolate muffins contain Valrhona Manjari (64%), a generous splash of Grand Marnier and orange zest. While the domes here are not as dramatic as the blueberry muffins, I love how the crisp, chocolate chip studded tops give way to a delicate cake-like crumb. My favourite part about these little pillowy treats is the aromatic citrus overtone.

               Chocolate Muffins with Grand Marnier

I’m really pleased with the results and even more delighted that I won’t have to say “no” the next time someone asks for chocolate muffins.

Available for purchase: 12 Orange Dark Chocolate Muffins made with Valrhona Manjari @ a Price of $25. Chocolate Only Variation @ a Price of $24.

Mad about Blueberry Muffins

Wednesday, July 11th, 2007

Blueberry Muffins

I’m on some sort of “breakfast food” roll at the moment. These were made using my favourite blueberry muffin recipe. In an attempt to make a more healthful version, I tried these with wholemeal flour once, but ended up with really dense muffins. So this time, I stuck to the original tried-and-tested version.

             Blueberry Muffins

I like these muffins best fresh out of the oven because of their crusty tops and moist insides. But the best thing about them is that they are still fluffy and moist after 3 days, even if stored in a not-so-air-tight container - that is if they make it to the 3 day mark. :D