Thursday, August 12, 2010

Fresh Blueberry Muffins ( 1)

I bought 2 packs of blueberry from Giant Hyper Mart on National Day Eve. It was on sale; the price was cheaper than usual. and the fruits were fresh. As I had wanted to try on this recipe from a branded flour manufacturer long time ago, hence I got all my ingredients ready and baked at once.

After an hour of huff and puff, the cake turned out to have a texture that is fine and soft, it gave a "pop pop" filling in the mouth when I bit on the fresh berries, and surround the mouth with full fragrance of the blueberry taste.

Verdict: the cake is a bit sticky. It sticks between your gums, so get ready a cup of drink. I also found it a tad too sweet. If u do not have a sweet tooth, I recommend to reduce the amount of honey. On the whole, it is still worth trying.

* 300 g self-raising flour
* 150 g caster sugar
* 15 g milk powder (2 tablespoon)
* 120 g butter/margarine
* 30 g (5 tablespoon) honey
* 2 eggs (90 g)
*1/2 teaspoon vanilla essence
* 165 g (3/4 cup) water
* 90 g+ - fresh blueberries

~1) Preheat oven to 180° C (350° F)
~2) Cream sugar, milk powder, butter and honey beat together until light.

~3) Add eggs in 4 stages.
~4) Sift in the self-raising flour, and add alternately with the water to the batter.

~5) Blend in blueberries.

~6) Deposit batter in paper-lined muffin pans or cupcake pans. Bake for 20 - 25 minutes or until done.

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