Blueberry Muffin



As i posted before muffins could be a healthy and nutritious snacks.  Furthermore you can keep it for a day two in fridge and thaw it before you eat.  Blueberry muffins always my all time favourite.  I have baked Blueberry muffins from premix flour before. It was really good with dry blueberries which already incorporated in.  This time i wanted try with fresh bluberries which you can purchase from any supermarkets. Blueberries have slight sour with little sweet taste.  Therefore mostly added chosen for desserts.  Researches shows Blueberries contains anthocyanins, various phythochemicals which inhibit mechanism of cancer cells. Its advised to eat a small portion of blueberries everyday. I pick up this recipe from Noob Cooks. Its really moist in texture and flavorsome to eat. Thanks to her for this wonderful recipe.

Ingredients :

  • 1 1/2 cups* (190g) plain flour

  • 1 1/2 eggs, beaten

  • 1/2 tbsp baking powder

  • 1 cup (225g) caster sugar

  • 150g blueberries

  • 1/2 cup (125 ml) milk

  • 1 tsp vanilla essence/extract

  • 65 grams butter, cut to small pieces and melted at room temperature

Directions

  • Sift flour, baking powder and sugar together, and mix well.

  • Add in milk, vanilla extract, eggs and butter and stir until just blended (and lumpy). Be careful not to over mix as it will result in a tough texture.

  • Fold in the blueberries into the mixture. Place baking cases in muffin tins. Spoon the mixture into the cases till almost full.

  • Bake for 20 minutes in preheated oven of 200C (400F) or until slightly golden brown. Allow to rest for several minutes before serving. Store for a day in an airtight container. Freeze extras in ziplock bags and whenever you need a muffin or two, toast them for a few minutes in the oven till they are warm.
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