Blueberry Muffins

The kids requested for some afternoon snacks, as I was busy with housework and was left with little time to bake something for their tea, quick browse through my books and saw this recipe, so made 2 recipes of it, one batch of muffins were added with blueberry while the other batch I added in some chocolate crunchy pearls(was lazy to chop the chocolate bar into chips) per the kids' request. This recipe was adapted from the book Okashi by Keiko Ishida, although I didn't do the topping still its nice just eat on its own.

 



Ingredients (make 6 muffins)

120g Pastry flour

1tsp Baking powder

100g Fresh blueberries ( I use frozen ones)

50g Unsalted butter, softened

40g brown sugar

30g caster sugar (I use 25g)

1 Egg, about 65g

60g cold fresh whole milk

Method:

1. Preheat oven to 180 deg C. Sift flour and baking powder twice(I only did once). Set aside 18 blueberries.

2. Beat butter with and electric handheld mixer until soft and creamy. Add both sugar and beat until mixture is light and fluffy. Add egg and beat until well-combined.

3. Add one-third flour and fold in with a spatula. Add half of milk and continue to fold batter gently. Add another one third of flour and fold in, followed by the remaining milk. Add remainging flour and fold through, but do not over-mix. Add remaining blueberries and fold in gently.

4. Spoon batter into cases until three-quarter full. Divide the 18 blueberries among each muffin (3 for each). Bake for about 25-30min or until muffin have a springy texture when pressed gently.

5. Leave muffins to cool on a wire rack. They are best served warm, and consumed the day they are baked or the day after. If not consuming immediately, store in and airtight container and refrigerate for up to 4 days, freeze for up to 2 weeks.

Blueberry Buttermilk Muffins

Have not made muffins for a long while, wanted to use up the frozen blueberries in the freezer, bought a pack of buttermilk and made a batch of muffins...

Recipe from book Muffin Galore

Makes 12

Ingredients:

150g fresh or frozen blueberries
25g icing sugar
300g plain flour              } I use 300g self raising flour
2 tsp baking powder      }
pinch of salt
150g soft brown sugar
1 egg, lightly beaten
225 ml buttermilk
2 tbsp milk
50g butter, melted
finely grated zest of half orange

Method:
1. Preheat the oven to 200 deg C/ 400 deg F/ Gas mark 6. Grease a 12 cup muffin tin or line the cups with paper muffin cases.
2. Put the blueberries into a large bowl. Sift over the icing sugar and toss blueberries in the sugar to coat. Add the sifted flour, baking powder, salt and brown sugar, then stir together.
3. In a separate bowl or jug, mix together the egg, buttermilk, milk, melted butter and orange zest. Add the buttermilk mixture all at once to the dry ingredients and mix breifly until just combined.
4. Spoon the batter 3/4  full into the prepared muffin cups. Bake in the oven for 18-20min, or until risen and golden. Cool in the tin for 5 min, then turn out onto a wire rack. Serve warm or cold.

White chocolate & macadamia nut muffin

Made some muffins for my sis's family when they came over for dinner over the weekend.

300g self raising flour
150g caster sugar
200g white chocolate chips
100g roughly chopped, lightly toasted macadamia nuts
pinch of salt
4 tbsp butter, melted
175ml buttermilk
1 lightly beaten egg

Preheat the oven to 190deg C. Grease a large 6 cup muffin tin. (I use muffin cups)

In a medium bowl, mix the flour,sugar, chocolate chips, nuts and salt with a spoon.

In a large bowl, beat the butter, buttermilk and egg with an electric whisk. Add the flour mixture to the buttermilk mixture, stirring until just combined. Do not overmix.

Spoon the mixture into the prepared tin or cup. Bake for 25min. Remove tin from the oven and cool for 5 min. Then remove the muffins and cool on a rack.

Store in and airtight container for up to 3 days, or freeze for up to 3 months.

Make half dozen

Spiced Carrot Muffins

Quote from the book Muffin Galore-These muffin are really mini carrot cakes-perfect for lunchboxes and afternoon tea.

Made a batch of these muffins for office breakfast party on xmas eve, was dwelling on whether to put topping on the muffins as I thought some colleagues may not like to have cheese topping, finally decided not to add any toppings.

(Makes 12)
Ingredients:

300g plain flour
225g caster sugar (I reduce to 200g)
2tsp bicarbonate of soda
2tsp gound cinnamon
1 tsp salt
175ml vegetable oil (I use melted butter)
175ml milk
3eggs, lightly beaten
100g peeled carrot, grated
120g walnut, chopped
150g raisins

For topping (I didn't do)
85g cream cheese or full fat soft cheese, softened
40g butter, softened
125g icing sugar, sifted
1/2 tsp vanilla extract

Method:
1. Preheat the oven to 180deg C/350deg F/ Gas mark 4. Grease a 12cup muffin tin or line the cups with paper muffin cases.

2. For the muffins, mix the flour, sugar, bicarbonate of soda, cinnamon and salt in a large bowl. In a separate bowl or jug, mix together the vegetable oil, milk and eggs. Add in the grated carrot, walnut and raisins to the dry ingredients, mix till combined. Add the well ingredients all at once to the dry ingredients. Mix briefly until just combined.

3. Spoon the batter into the muffin cups, dividing it evenly. Bake in the oven for 20-25min. or until risen and golden. Cool in the tin for 10min, then turn onto a wire rack and leave to cool completely.

4. For the topping, beat together the cream cheese or soft cheese and butter in a bowl until light and fluffy. Beat in the icing sugar and vanilla extract until the topping is thick and speadable. Spread a large tablespoonful of the topping mixture on top of each muffin before serving.

Orange Poppy Seed Muffin

My friend Y(thanks Y!) gave me some poppy seeds many months ago, almost forgot about it till recently that this ingredient pop up in my mind, thought that muffin was the easiest recipe to use up this ingredient.

Ingredients:
2 1/2 cup (310g/10oz) self raising flour
1/4 cup (40g/ 1 1/4 oz) poppy seed
1/3 cup (90g/3oz) caster sugar
125g (4oz) unsalted butter
1 cup (315g/10oz) orange marmalade
1 cup (250ml/8 fl oz) milk
2 eggs
1 tbsp finely grated orange rind


Method:
1. Preheat the oven to moderately hot 200deg C (400deg F/Gas 6). Sift the flour into a bowl,. Stir in the poppy seed and sugar, make a well in the centre. Put butter and 2/3 cup (210g/7oz) ot the orange marmalade in a small saucepan and stir over low heat until butter has melted and the mixture is combined. Cool slightly.

2. Whisk together the milk, eggs and rind in a jug and pour into the well. Add the butter and marmalade. Fold gently with a metal spoon until just combined. Do not over mix- the batter should still be lumpy. Overmixing will make them tough.

3. Fill each muffin paper cup or muffin tin hole about three quarter full and bake for 20-25min, or until muffin are risen, golden and come away slightly from the tin. If use cup, skewer should come out clean when poke into the centre of the muffin.

4. Heat the remaining marmalade and push it through a fine sieve. Brush generously over the top of the warm muffin Leave them to cool on wire rack. Serve warm or at room temp.

Valarie's Ultimate Chocolate Muffin

A few weeks ago made 3 recipes of this muffin to use up the buttermilk in one round of baking, prefer not to keep it for too long once open.  

Blueberry Muffins

Woke up one morning thought of baking something for breakfast, this recipe includes some lemon zest, which gives some refreshing taste for a warm breakfast...

125g caster sugar

1tbsp grated lemon zest

265g plain flour

1tbsp baking powder

2 lightly beaten eggs

225ml milk

115 unsalted butter, melted

1 tsp vanilla essence

225g fresh or thawed frozen blueberries (I use 125g of thawed frozen blueberries)



1)Preheat the oven to 200degC. Place 12 paper baking cases in muffin tin.

2)In medium bowl, stir the sugar, lemon zest, sifted flour and baking powder with a spoon.

3)In a large bowl, beat the eggs, milk, butter and vanilla with a whisk until smooth, about 1 min. Add the dry ingredients and stir until the blueberries are just combined. Spoon the batter into the cases.

4)Bake in oven for 20 min. Remove tin from the oven and cool for 5 min. Serve muffin immediately.

5)Store in an airtight container for up to 2 days, or freeze for up to 3 mths.

Make 1 dozen

Valerie's Blueberry Muffin

Attended Valerie's muffin class last week, the recipe was easy to do, since there are blueberries at home, so made a batch for Sunday afternoon tea. I reduce the sugar as the original recipe is abit sweet for me, after adjusted the amount of sugar the texture of the muffin were still moist.

Orange Poppy seed Muffin

My friend AN gave me a few pack of muffin premix, have to finish them before it expire, its something new for colleagues whom have not ate or heard of poppy seed before.

Thank AN;)

Pandan Muffin

Did this for sunday breakfast because knowing that the kids like pandan flavour cakes, they would rather wait for the muffins to finish baking than to eat other things. Recipe from jo deli...

Pork Floss Muffin

Made some muffins for my dad, I chose this recipe because its low in sugar and not salty too. The pork floss gets a bit burnt due to size of my oven, the muffin was quite close to the heating element while baking. Recipe reference from Yum Yum magazine.

Ingredients A:
2 eggs
200g dairy whipping cream
85g butter, melted

Ingredients B:
250g self raising flour, sieved
½ tsp salt
40g caster sugar

Ingredients C:
50g pork floss

Method:

1. Preheat oven to 180°C.

2. Mix ingredients B in a bowl. Mix ingredients A in a mixing bowl. Add A into B and stir until just mixed.

3. Scoop the batter into muffin cups, sprinkle pork floss on top.

4.Bake in preheated oven at 180°C for 20-25 min or until cooked.

Double Chocolate Chip Muffins

Have not made muffins for quite sometime already, so try this recipe. Thought that just cocoa powder alone will be a bit bland for the muffin, so I added some chocolate droplets to create abit moisture to the muffins. The picture looks abit different from the actual thing but most important is that it was well received by all.






Ingredients:
2 ½ cups (310g/10oz) self-raising flour
1/3 cup (40g/ ½ oz) cocoa powder
½ tsp bicarbonate of soda
2/3 cup(180g/6oz) caster sugar
1 ½ cups (375ml/12fl oz) buttermilk
2 egg
150g (5oz) unsalted butter, melted and cooled
85g each of white chocolate chips and semi sweet chocolate chips

Methods:
1. Preheat the oven to moderately hot 200°C (400°F/Gas6). Lightly grease regular muffin tray. Sift the flour, cocoa powder and bicarbonate of soda into a bowl and add the sugar. Make a well in the centre.

2. In another bowl, whisk the buttermilk and eggs together and pour into the well. Add the butter, chocolate chips and fold gently with a metal spoon until just combined. Do not overmix-the mixture should still be lumpy.

3. Fill each hole about thee-quarter full. Bake for 20-25minutes, or until the muffins are risen and come away from the sides of the tin. Allow to cool for a couple of minutes, then transfer to a wire rack. Serve warm or at room temperature.

Banana Muffins

Recipe from...
http://jenskitchendiary.blogspot.com/2006/11/muffin.html

Apple and Spice muffin

Made this muffin for breakfast last Saturday. I mis-read the recipe and added half cup of brown sugar i.s.o. of the 1/3 cup mention in the recipe, turn out the muffin was not sweet at all.



Ingredients:

2 cups plain flour
11/2 tsp baking powder
1 ½ tsp bicarbonate of soda
1 tsp cinnamon
¼ tsp nutmeg
½ cup brown sugar
1 cup, peeled and cored apples (about 1 whole fuji apple)
1 egg, lightly beaten
1 cup milk
2 tbsp melted butter

Method:

1. Preheat oven to 190°C. Brush oil into bottom only of twelve muffin tins or place baking paper cups into muffin tin.

2. Sift flour, baking powder, bicarbonate of soda, cinnamon and nutmeg together into a large bowl. Stir in brown sugar and apple.

3. Combined egg, milk and butter and mix well. Add egg mixture all at once to flour mixture. Stir gently with a fork until all ingredients are just moistened.

4. Spoon batter evenly into each muffin tin or paper cup filling two-third full. Bake 15-20min until golden. Serve warm with butter.

Muffins

Muffins are one of my first successful bakes, only failed once if I remembered correctly. I like this recipe because its not very sweet and easy to make.
For the below batch, I used chocolate milk instead of the usual fresh milk...





Basic Muffin (make 12 muffins)

Ingredients:

2½ cup (310g/10oz) self –raising flour
½ cup(125g/4oz) caster sugar
1½ cup (375ml/12fl oz) milk
2 lightly beaten eggs
1 tsp vanilla essence
150g(5oz) unsalted butter that have been melted and cooled

Method:

Preheat over to moderate hot 200°C(400degF/gas 6)

Sift flour into a bowl to aerate the flour and ensure a light muffin. Add sugar to bowl and stir through the flour. Make a well in the centre.

In a jug, mix together the milk, eggs and vanilla essence.Pour the liquid into the well in the flour and add cooled butter.

Fold the mixture gently with a metal spoon until just combined.

Be careful not to overbeat or the muffin will become tough and rubbery.The mixture should still be lumpy at this stage.

Divide the mixture evenly among the holes of tray using metal spoon, fill each hole to about ¾ full.

Bake the muffin for 20-25min, or until they r risen, golden and come away from sides of the holes. Test them by pressing lightly with fingertips-they r cooked when they feel firm, and spring back. Another test is to insert skewer into the centre – if come out clean they r ready.

Most muffins should be left in the tin for couple of minutes once out of oven. Using a flatp bladed knife, loosen the muffin and transfer to rack.


Simple variation

Choc Chip
Add 1½ cups(260g) choc chip to flour and replace the caster sugar with ½ cup(95g) soft brown sugar.

Blueberry
Add 300g blueberries to the flour. If fresh blueberries are unavailable, frozen ones can be used. Add while frozen to avoid streaking the batter.

Banana
Add an extra ¼ cup(60g) caster sugar and ½ teaspoon mixed spice to the flour and 1 cup (240g) mashed ripe bananas to the batter. Use only 1cup milk. Proceed with the recipe.