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Toasted Muesli & Blueberry Muffins August 9, 2007
Don’t you just looooove muffins?
Sweet or savoury, big or small, meal or a snack
And the best thing about them is that you can have them anytime of the day.
I love making a batch of muffins on the weekend, and having them with a cup of tea during the week.
There’s a cupcake trend taking over the nation by storm at the moment.
Cupcakes are now a popular choice, replacing wedding cakes, birthday cakes and the Chinese first-month cakes and red eggs. These are usually baked by stay-home-mums who bake with a mean passion. Problem is, orders are long, meaning that you have to wait up to a week to sink your teeth into one.
I personally prefer muffins. I not real keen on the icing on cupcakes. And frankly, my personal baking style is quick and simple. Decorating cupcakes call for an amazing amount of patience, which a working woman like myself lacks.
Here’s the recipe of my personal favourite. The muesli gives it an extra crunch, and you can replace the blueberries with virtually anything – Strawberries, Chocolate Chips, Sultanas, Fresh Bananas.
The muffin batter turns out quite runny, resulting in a light and fluffy texture. It’s just TOO GOOD.
Toasted Muesli & Blueberry Muffin
Recipe makes 6
Ingredients
1 1/2 cups self-raising flour, sifted
3/4 toasted muesli
1/2 cup caster sugar
2 eggs
3/4 cup milk
1 teaspoon vanilla essence
125 grams butter, melted
3/4 cup fresh/frozen blueberries
Method
1. Preheat oven to 180 degrees celcius. Grease a 6 x 3/4 cup capacity Texas muffin pan. Alternatively, line holes with paper cases.
2. Combine flour, 2/3 cup of muesli and sugar in a large bowl.
3. Whisk eggs, milk and vanilla essence in a jug with a fork until well-combined. Add to dry ingredients with butter. Stir gently to combine. Fold through blueberries (do not overmix or muffins will be tough)
4. Spoon mixture into prepared muffin holes. Sprinkle with remaining 1 teaspoon of muesli. Bake for 23 to 25 mins, or until a skewer inserted into the centre comes out clean. Serve muffins warm or at room temperature.
Ricotta & Strawberry Muffins
Makes 12 large or 24 small muffins.
Ingredients:
1½ cups self raising flour
½ cup plain flour
½ cup sugar
1 teaspoon cinnamon
1 egg
½ cup vegetable oil
½ cup milk
1 cup dark chocolate bits
1 cup diced strawberries
250g ricotta
1 teaspoon honey
Method:
- Preheat oven to 200’C. Grease muffin tin.
- Combine honey and ricotta and pack firmly into a ramekin or small baking dish.
- Bake for 15 minutes or until slightly golden on top and almost firm to touch.
- In a large bowl, sift flours, sugar and cinnamon from a height to aerate as much as possible.
- In a separate bowl, beat egg, oil and milk together.
- Pour wet ingredients onto dry. Add choc-chips and strawberries.
- Stir mixture with a fork until moistened and just combined. Mixture may seem lumpy but do not beat or over stir. The less you stir the softer your muffins will be.
- Half fill each muffin hole with mixture. Be sure to include strawberries and choc-chips in each muffin.
- Divide baked ricotta between muffins. Top ricotta with remaining muffin mixture then, using a teaspoon, swirl mixture and ricotta slightly.
- Bake muffins in oven for approximately 15 – 20 minutes or until risen and slightly golden.
- Remove from oven. Rest for 1 minute then turn out. Serve warm.
Variation: instead of strawberries, you can use banana, pear, peach, apricot or any kind of berry.
Welcome! August 6, 2007
hello all!
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Cheers,
the kitchenery team
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