I love muffins made with buttermilk - it seems to give them a slightly sour tang (as in cheesecake rather than off milk!) which goes especially well with blueberries.The recipe started as a loaf, but now I use it for muffins instead, as it's more practical for school lunches.
Put flour, baking powder, bicarb, nutmeg and sugar in a large bowl. In a jug put egg, buttermilk and have melted butter ready.
(I don't put the butter in with the other wet ingredients to keep it warm and fully melted.)
Add buttermilk/egg and melted butter to the flour mixture, and stir in gently. When almost combined, add blueberries and continue to stir until everything is just combined.
Spoon into muffin pans and cook at 190 C for 15-20 minutes (my smaller ones took 15 mins, and the bigger ones took 20 mins).
I had about 4 tablespoons of mixture left over and didn't have room for another muffin pan in the oven, so I oiled my mini quiche dish and made a little muffin cake instead. I sprinkled some extra demarara on the top and we shared a mini cake for dessert.
Ingredients:
2 cups (300 g ) plain flour
2 tsp baking powder
1 tsp bicarb of soda
small grating of nutmeg
1 cup (220 g) demarara sugar
1 punnet (175 g) blueberries
1 egg, lightly beaten
60 g butter, melted
1 cup (250 ml) buttermilk
3 comments:
In a perfect world the buttermilk or milk would be room temp, but I am with you on the butter Arista:) I always add them to the dry mix at the same time, but am never keen on mixing the melted butter into the other wet ingredients. Those are some delicious lunchbox treats:D
They look lovely & tasty! I love desserts with a little tang/spice and I make cupcakes/muffins fairly frequently. Sounds like buttermilk is the way to go for me from now on!
lm.x
I'm in love with blue berries in a major way!
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