muffins for a change
well after far too many cupcakes – I decided to make something a bit healthier… except that kind of backfires on me.. you see I always eat like one cupcake and give the rest away. However, I can never give muffins away, they just aren’t cute enough. Or perfect enough. Or yum enough.
1 more pic + recipe after the jump
These ones, however, were pretty yum. And after 3 days with muffins for breakfast and dinner.. the scales say I am one kg worse off for it. Ah well, what is the gym for anyway.
White Blueberry Apple Muffins [original recipe here]
3 1/2 cups high grade flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 1/3 cup granulated sugar (I actually used 1 3/4 cups icing/confectioners sugar as I had run out)
140 grams unsalted butter, melted and cooled slightly
1 cup milk, at room temperature
1 cup creme fraiche or sour cream, at room temperature
2 large eggs, at room temperature
1 cup fresh/frozen blueberries
1 cup diced apple
Preheat oven to 180 degrees centigrade/350 celcius. In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt; mix well. In a medium mixing bowl, whisk together the sugar, butter, milk, creme fraiche or sour cream, eggs, and egg yolk until well combined.
Pour the wet ingredients into the dry, and fold gently with a rubber spatula just until the dry ingredients are mostly moistened (the batter will be lumpy)–there should still be quite a few streaks of dry flour.
Add apple and blueberries and mix until there is no large patches of flour, do not over mix or your muffins will be rather unappealing in texture.
Fill your muffin tins and bake for 20 mins for normal size, 30 for texas/big-ass muffins:) ENJOY:P
Sorry hardly any piccies as my camera battery died. New DSLR soon hopefully 
March 2nd, 2008 15:32
They do look yummy! If only my friends would offer me muffins.Lol.
April 9th, 2008 18:35
Impressive photographs – how do you stay so slim and cook like that!!