Yesterday was not a good day. Back to back meetings and delayed trains have meant that I survived on a diet of vending machines, the refreshment trolley and whatever was left in the station cafe at the end of the day. Not good!
So I’m in need of the culinary equivalent of a hug. And after a day staring at their coffee shop steroid version I thought I’d have a go at some homemade muffins.
A quick trawl through the Leith’s Baking Bible produced 17 pages of muffin recipes ranging from lemon and poppy seed through to pumpkin and orange. According to Leiths “It is thought that the word ‘muffin’ is a derivative of the French ‘moufflet’, meaning ‘soft’ when referring to bread.” Traditionally English muffins are a type of bread but the American sweeter version is increasingly what we mean when we talk about muffins and that’s what I have here. As I still had quite a few frozen blueberries, I’ve made blueberry muffins. I’ve added some lemon zest and juice, largely because I had one in the fridge that had seen better days.
340g plain flour
3 tsp baking powder
1/2 tsp salt
115g caster sugar
zest of 1 lemon
290g semi skimmed milk
juice of half a lemon
225g blueberries (I used frozen)
Melt the butter and leave to cool
Preheat oven to 200C
Sieve the flour and mix in a bowl with the other dry ingredients including the lemon zest.
Beat the egg and mix with the other liquid ingredients except for the lemon juice.
Make a well in the middle of your flour mix and add the liquids. Mix into a smooth batter and add the lemon juice.
Stir in the blueberries.
Divide the mix between 12 muffin cases taking care not to overfill.
Bake for about 25-30 min until a skewer comes out clean.
Cool on a wire rack.
Store in an airtight container or you can freeze them.
Ok- let’s be honest. These are not the perky buoyant muffins of the coffee shops. For starters you can tell from the colour that the right hand side of my oven is considerably hotter than the left (something that I’m still struggling with managing) and this affected both the colour and shape of them.
But they are moist and tasty little things, stacked with home grown blueberries and with just a hint of lemon. Very morish! I’m sure all that fruity goodness must go some way to offsetting the sugar (hopefully!).