Sunday, 11 November 2012

Muffins Once Again
蓝莓瑪芬再尝试


Lately, have been craving for blueberry muffins. I recalled those big muffins sold at Cosco. One box of 6 muffins for USD5.99. Usually, quite difficult for me to finish them within one day. So, they often became my breakfast for the next few days.

Tried to bake muffins in the past, not sure why the muffins always  turned out to be dense. Since they were not popular, most of the time, I had to finish them myself. It happened a few times, I thought I was not good at muffin baking, and stopped for sometime until a few days ago.

This time, I decided to try a different recipe with step-by-step guide and pictures. The batter was so much thicker than the previous ones, that was the first impression I had with this new recipe!

10 minutes into baking,  I saw the muffins rise like big mushrooms!  Though it's almost 9pm, I finshed one freshly from the oven. It brought back good memories of U.S Cosco muffins!


BLUEBERRY MUFFINS
 
INGREDIENTS
(makes 8-10 muffins)

- 2½ cups (375g) self-raising flour
- 1 teaspoon baking powder
- 3/4 cup (165g) caster sugar
- ½ cup (125ml) vegetable oil
- 1 egg
- ½ cup (125ml) milk
- 1 teaspoon vanilla extract
- 1 cup frozen blueberries
- almond bits, for sprinkling


DIRECTIONS

  1. Preheat oven to 180°C (350°F).
  2. In a large bowl, place the flour, baking powder and sugar. Set aside.
  3. Place the oil, egg, milk and vanilla in a separate bowl. Stir until well mixed.


  4. Pour the liquid ingredients into the dry ingredients and mix until just combined. Add the blueberries and mix to well. Do not over-mix the batter . The batter should be thick("spoonable", not "pourable")
  5. Spoon mixture into a muffin tin lined with muffin paper cups.


  6. Sprinkle the tops with almond bits and bake for 30–35 minutes or until the muffins have risen and turned to slightly golden brown. Insert a skewer into the centre to test. If it comes out clean, it means that the muffins are cooked through.
  7. Remove from tin and cool on a wire rack.

Recipe adapted here

3 comments:

  1. Really like your big mushroom top muffins but I dont have success even with this recipe. My muffin will just rise upwards but not mushroom like:(

    Would like to try your recipe on traditional beijing rice roll.Where do you buy the roasted soy bean powder ? I stay eastern Singapore

    ReplyDelete
  2. Hi, you can try to bake at 200degc rather than 180. Another point is, you need to fill the muffin pan/cup really full.

    For Beijing rice rolls, I bought Polleney Soy bean powder(保龄黄大豆粉)from NTUC and roast it at home. It's very simple. Prepare a pan, under low-medium heat, add 100g soybean powder. Stir contantly until it turns tan color, remove from the heat immediately. It takes only a few minutes. Take care not to overcook. 100g is good enough for Beijing rice roll. The rest can be kept in the fridge.

    Hope the above helps

    ReplyDelete
  3. Hi thank you so much for your reply.Will try making the muffin again using your tips

    Will also make the roasted soy bean powder. My gran used to glutinous rice balls (tangyuan) coated in roasted soy bean powder and a little sugar with no filling inside.

    Regards

    ReplyDelete

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