Everything that I need to bake these muffins are common ingredients available in my fridge and pantry and I can bake these muffins whenever I want. However, I like to highlight that this recipe is not suitable to bake with chocolate chips and dried fruits. The addition has to be either fresh or frozen juicy fruits, and preferably, blueberries in this case. You will see what I mean, based on the chocolate chip muffins that we have baked...
Too-Easy muffins? Too-difficult to resist!
|Too-Easy Blueberry Muffins|
|My son was excited at first helping me to line the mini muffin tin.|
|The common ingredients plus my favourite, vanilla bean used to make these muffins|
|Making the muffin batter|
|We MUST NOT forget this zesty addition!|
|The addition of blueberries has worked well for this recipe...|
|... but not these chocolate chips ??? (and we didn't know that!)|
|Sprinkle demerara sugar before baking...|
|These blueberry muffins are moist inside... Yum!|
|... but the chocolate chips ones tastes like scones to us!|
|Thumbs up? ... Yes but only for the blueberry muffins!!!|
My poor boy was actually feeling a little disappointed that his chocolate chips muffins are not moist enough for his "fussy" taste... We are not feeding our waste bin with these scone-like muffins and this is what we do to enjoy these not-so-moist muffins:
1) We ate them with chocolate frosting!
2) We ate them with milk!
3) Still not happy? I crumbled them, mixed them with cream cheese, rolled them up like balls and dunk them into melted chocolate to form cake pops! Thumbs up, now? Yeah!
|Not-so-moist muffins? Crumble them and transform them to cake pops!|
Here's the recipe from Lifestyle
(with my modification and notes in blue)
2 1/2 cups (375g) self-raising flour, sifted
1 tsp baking powder
1 cup (220g) caster (superfine) sugar
(reduced to 120g and this sweetness is alright for us)
1/2 cup (125ml) vegetable oil
(I used rice bran oil)
1/2 cup (125ml) milk
1 tsp vanilla extract
(I used vanilla seeds from 1 vanilla bean)
300g fresh or frozen blueberries
(I have used 100g frozen blueberries to make 1/3 of the recipes)
Our addition - lemon zest from 1 lemon
granulated sugar or demerara sugar, for sprinkling
Preheat oven to 180°C (350°F) (or 160°C fan forced).
Place the flour, baking powder and sugar in a bowl.
Place the oil, egg, milk and vanilla in a separate bowl and whisk to combine.
Pour the liquid ingredients into the dry ingredients (plus lemon zest) and mix until just combined. Add the blueberries and mix to combine.
Spoon mixture into a 12-hole 1/2-cup capacity (125ml) muffin tin lined with paper patty cases.
Sprinkle the tops with sugar and bake for 30–35 mins or until cooked when tested with a skewer. Remove from tin and cool on a wire rack.
Note: Using this recipe, I have baked two versions of muffins.
100g of frozen blueberries were added into 1/3 of the muffin batter and 200g of Callebaut chocolate callets (with 54% cocoa) were added into 2/3 of the muffin batter. With this amount, I have baked 4 standard-size blueberry muffins and 24 miniature chocolate chips muffins.
The blueberry muffins were baked 160°C fan forced for 30 mins and the chocolate chips ones were baked for 15 mins.
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