Sunday, 24 January 2010

Muffins anyone?

Well I had this great idea to make Friday my food blogging day. However Ian's birthday took over and so though I plenty of eating on Friday, it has taken 2 days to get round to sharing!
Hmmm ... Friday started for me at 4.30am - I had not finished sewing the quilt I was giving to Ian that day, so it started early for me. I had it all done by 6.30am but then had to make some special muffins for breakfast because I had been so busy sewing all day Thursday I had forgotten to buy anything special for his birthday breakfast!! 
Are you like me - loads of muffin recipes but can never remember which is the really good one? I decided to try a new one - partly because I had the ingredients and partly because it gave me an excuse to get out my everso much loved red Kitchenaid mixer.
As you see from the photo - the muffins did good and Ian felt properly celebrated. 
So if you would like to try them here is the recipe:

Lemon Blueberry Muffins

Preheat oven : 375F or 190C
Makes 12 muffins

2 cups (500ml) all purpose flour
1Tbsp baking powder
1/2 tsp salt
3/4 cup (175ml) sugar
finely grated zest of one lemon
1/2 cup (125ml) butter, softened
2 eggs - at room temp
1/2 cup (125ml) whole milk
1 cup (250ml) fresh or frozen blueberries
1Tbsp flour

3/4 cup icing sugar- sifted
1.5 Tbsp lemon juice, freshly squeezed

To make:
  1. In a medium bowl mix the 2 cups of flour, baking powder and salt. Set aside.
  2. Place sugar, lemon zest and butter in the mixer bowl. Attach the flat beater (if using a Kitchen-aid). Set to speed 4 and beat till light and fluffy (about 2 minutes). Stop the mixer and scrape down every so often. Add the eggs, one at a time and beat well after each addition. Scrape down bowl again. Set to speed 2 and beat in flour mix alternately with milk. Remove the mixer and scrape the bowl.
  3. In a small bowl lightly toss the blueberries with 1 Tbsp of flour. Use a large spatula to carefully fold the blueberries into the batter.
  4. Divide the batter evenly among the muffin cups. Bake in the lower middle of the oven for 20 -25 minutes - or until golden brown. Leave to cool in the tin for about 5 minutes before removing the muffins to a rack.
  5. Meanwhile prepare the glaze by whisking together the sugar and lemon juice until smooth. Brush n the warm muffins.

Recipe from ‘The Mixer Bible’ by Meredith Deeds and Carla Snyder

Oh and in case you wanted to see the quilt - here it is. The reason I was so rushed was because I only started on it 4 days beforehand. From my amassed piles of shirting fabrics I included some squares from his favourite old, red twill, gingham Thomas Pink shirt. In fact it was news to Ian that the red twill shirt was no longer in his wardrobe! But it lives on now - 3 squares down from Rufus's nose ( who is searching for muffin crumbs I think).

Let me know if you try the muffins and how they taste.

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