Tuesday, October 13, 2015

Princess Blueberry Muffins

Arrgh! The dreaded haze has hit Singapore and after 5 weeks of the stuff lingering about all the parents and all the children are going totally loopy. It's hot and the air is orange and it smells of burning tyres.

Outdoor play is off limits and Elise and I are indoors far, far too much right now. But in some ways it's cool because it means we can come up with new ideas to keep ourselves entertained at home. And what better way to spend our time than to bake??

Elise really wanted to make something 'princessy' so we made Princess Muffins! Here she is with the finished result... one has a foam castle stuck in it and the other, a foam princess (obviously those bits weren't edible)!


We followed Mary Berry's recipe for blueberry muffins (from her book The New Cook), which I really like because it uses very little sugar and the finished muffins freeze really well. Always handy to have some yummy homemade treats in the freezer!

To be honest most of her recipes are really easy to follow and I find that if I am hunting for a recipe, I often will find it in this book!

Here are the ingredients you'll need:

- 2 large eggs
- 85g caster sugar
- 225ml milk
- 100g butter (melted and cooled)
- 1 tsp vanilla essence
- zest of 1 lemon
- 280g self raising flour
- 1 tsp baking powder
- a punnet of (fresh or frozen) blueberries (2-3 big handfuls)

1. Set your oven at 200C.

2. Mix the wet ingredients together then sieve in the dry ones. Use a wooden spoon - the lumpier your batter the better:


3. Gently stir in your blueberries. Try not to eat too many!

4. Pour the batter into 12 cupcake cases (within in a cupcake tin) as demonstrated by my nimble assistant:


5. Bake for 25 minutes or until light brown. The muffins will have risen and the tops will be cracking. Take them out of the tin and leave to cool on the side.

6. Gobble them up whilst having a Princess Tea Party!

Love and hugs,
Rebecca and Elise x

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