Friday, March 8, 2013

Apple & Blueberry Muffins

From baking muffins for the B&B I can quite literally whip up a batch in my sleep by now. It's always boring though baking the same thing day-in day-out; so today I tweaked my muffin recipe (just a little) to get a new twist on my breakfast muffins. Still adapting the basic recipe from Clodagh McKenna's Muffin recipe in her book Homemade; here are my Apple and Blueberry Muffins; ideal for breakfast, but too yummy to to wait for breakfast to have one.

These are perfect treats if you want to surprise your mom with something homemade on Mother's Day morning. There's nothing better than homemade gifts!!


·         400g Plain flour
·         150g Caster sugar
·         80g Butter
·         2 eggs
·         1 tbsp Baking powder
·         Zest of an orange
·         260ml Buttermilk
·         1 tsp of salt
·         1 cooking apple grated
·         200g of fresh blueberrries


1.       Sieve the flour into a bowl, along with the baking powder, salt and sugar.
2.       Melt the butter over a low heat.
3.       Zest the orange over the flour mixture
4.       Lift the flour mixture high from the bowl and let it fall between your fingers, do this maybe 10 times. This helps to lighten the flour.
5.       Beat the eggs in a jug with the buttermilk and add the melted butter once its cooled slightly and the orange juice.
6.       Fold the wet ingredients into the dry ingredients.
7.       Add the apple and blueberries and gently fold.
8.       Have the oven preheated to 200 degrees.
9.       Line a muffin tray with paper cases and using a dessert spoon fill each case.
10.   Bake in the oven for 20 minutes.
11.   Remove and cool on wire rack.

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