these taste best warm, accompanied by a glass of cold milk. (doesn’t milk just go with everything?)
and this set is for a dear friend (and her family) who invited me over for deepavali lunch tomorrow. 🙂
recipe taken from here; i just omitted the cinnamon.
i wanted to finish up the tub of yoghurt sitting in the fridge, so i decided to make muffins. this afternoon i had a slice of “15-blueberries-on-a-cheesecake” (yes, that IS the name of the cake) at starbucks, and that made me decide on blueberry muffins.
i remember one of chitz’s recent posts featured blueberry muffins, and i tried this recipe. this recipe called for the creaming method instead of the usual “dump-everything-and-mix” technique. hence, the resulting texture was more cake-like than bread-like, just the way i like it. bread-like textured muffins tend to dry out more quickly, in my opinion at least. either that, or it’s usually dry from the very start.
i thought the batter was too much for a pack of blueberries, so i divided the batter into two and added 2 bananas (which i diced) and a healthy handful of chocolate chips.
surprisingly i preferred the taste of the banana-chocolate-chips one! i found the blueberry ones were lacking in sweetness. on the contrary, the one with bananas were moist and wonderful with a glass of cold milk. 🙂
what do i do when i get restless after a few pages of dense sociological theory readings? i bake.
a half-used punnet of strawberries, two more white chocolate squares nicely wrapped in foil… after a little bit of pondering i decided to make strawberry and white chocolate muffins.
muffins are incredibly easy to make. i don’t have to bring out the huge kenwood major, i don’t have to wash up electric beaters and i don’t even have to weigh out butter most of the time. i like one-bowl cakes because of the minimal hassle. these muffins are quite unique because they have a filling. it’s not too sweet either, because the cream cheese and raspberry jam adds a sourish tang to the muffin.
adapted from fabulous fast cakes, periplus mini cookbooks.
1/4 cup oil
2 tbsp raspberry jam (or any jam that you like)
1/4 cup sour cream or plain yoghurt
1/2 cup caster sugar
1 3/4 cups self-raising flour
100g cream cheese (or if you’re lazy like me, just cut into small rectangles)
1/4 – 1/2 cup raspberry jam, extra
1. preheat oven to 170 degrees celsius. line muffin tin with 8-10 paper cases.
2. place eggs, oil, jam, sour cream/yoghurt and sugar in a large mixing bowl. using a wooden spoon, beat mixture until well combined. add flour and stir until just combined; do not overbeat.
3. place 2-3 tbsps of mixture into each case. put a small piece of cream cheese in centre of each muffin. top each piece with 1 tsp of jam.
4. divide remaining mixture evenly among muffins. bake for 30 minutes or until muffins are puffed and lightly golden. stand 5 minutes in tin before turning onto wire rack to cool. if desired, dust muffins lightly with sifted icing sugar before serving.
yesterday i made a batch of cherry muffins, to use up the leftover cherries i had from my dad’s and cousin’s birthday cake. the recipe is taken off here, and i did some modifications to the recipe. as i did not have sour cream, i increased the amount of oil by 1 tablespoon. i also omitted the lemon zest. and i added in a whole load of cherries.
the picture below does not do justice to the muffin, because the colour looks a bit off and yucky, probably due to the cherry juice, but it tasted good. it was sufficiently moist and the top was somewhat crispy due to the sugar sprinkling. muffins are so easy to make, probably should try more variations soon. 🙂