Wednesday, November 10, 2010

20101110 Blueberry-Raspberry Muffins

(SOURCE: Kids aan het Bakken by Sara Lewis)

I am not impressed by this recipe, as the step by step guide forgot to mention when to add one of the ingredients - sunflower oil. Though the bottle of oil is standing right in front of me on the kitchen counter, I forgot to add it to the batter (4 tbsp of sunflower oil should be added in step 3). So the muffins are dryer than usual though they still taste good with some whipped cream. Oh, and from the lesson learned last time, I coated the berries with some flour this time so they have not sunk to the bottom!

300g plain flour
3 tsp baking powder
125g fine sugar (basterdsuiker)
50g butter
3 eggs
1 1/2 tsp vanilla essence
150g yoghurt
100g fresh blueberries
100g fresh raspberries

1. Heat oven to 200 degree C. Melt the butter in a small saucepan, and set aside.
2. In a medium sized bowl, mix the flour, baking powder, and sugar together with a fork.
3. Add the melted butter, eggs, vanilla essence, and yoghurt into the flour-sugar mixture. Mix well. Then coat the berries with flour, and fold them into the batter.
4. Spoon the mixture into 12 muffin cups, and bake in the oven for about 15 minutes. Serve warm with freshly whipped cream.

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