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Sunday, June 12, 2011

Blueberry Yogurt Muffin

Holidays are here! My darling fat cheeks is excited and can't wait to get started in the kitchen. First on the list... blueberry muffins. Blueberries must be in season coz 2 punnets of blueberries only cost $3.99 at NTUC. Muffins are much easier to make compared to cakes. All we had to do was to mix the wet ingredients into the dry ingredients. The catch is not to over mix the batter. I instructed fat cheeks to pour the wet ingredients into the dry, then mix them together in no more than 10 strokes. She did just that and we get a lumpy batter with bits of flour here & there which was perfectly fine. Fold in the blueberries with another 2-3 strokes, spoon into muffin pan & we're done. =) The muffin was moist, soft with juicy bites of blueberries. Very nice, it also kept well and was still soft & moist when we had it for breakfast the next day. Will try to add some nuts in our next batch. =)

Ingredients:
- 350g cake flour
- 1 tsp baking soda
- 2 tsp baking powder
- pinch of salt
- 1 cup of sugar
- 1/2 cup of vegetable oil (I used canola oil)
- 1 egg
- 1 cup yogurt
- 1 punnet of blueberries
- zest of 1 orange

Method:
- preheat oven to 190 deg c
- in a large bowl, sift dry ingredients except sugar together
- reserve 1 tbsp of flour mixture & dust/coat blueberries with it
- whisk sugar, oil, egg, yogurt and orange zest till well blended
- add wet ingredients into flour mixture, mix with no more than 10 strokes
- add dusted blueberries, stir with another 2-3 strokes
- spoon into muffin pan
- bake until golden brown, about 20-25 mins
- cool in pan, serve warm

2 comments:

  1. fast and easy muffins that yield really sft and fluffy mufins! (: look really good!

    ReplyDelete