It has been a pretty busy week for me, so I've made a simple tea time snack, Muffins. Originally, this recipe is Lemon Curd Marble Muffins, from HFW's book River Cottage Everyday. I've made one of his variations which he calls as Fruity Muffins, using frozen blueberries, as I've recently bought a big pack of frozen wild blueberries.
Just like any other muffins, these are easy and quick to make.
Moist with tender crumbs, bursting with blueberries, and these are not too sweet, which is really a plus for me, as I tend to reduce the sugar for most bakes, but there's no need for these. Delightful with a cup of tea.
(River Cottage Everyday, Hugh Fearnley-Whittingstall)
makes about 12
225gm plain flour
2 teaspoons baking powder
a good pinch of sea salt
100gm caster sugar
1 medium egg
125gm plain yoghurt
125ml whole milk
75gm unsalted butter, melted and slightly cooled
Put 12 large paper cases into a muffin tray. Put the flour, baking powder, salt and caster sugar in a large bowl and whisk lightly to aerate and combine.
Mix the egg, yoghurt, milk and melted butter together in a jug. Pour them into the dry ingredients and mix lightly, stopping as soon as everything is combined - it's essential not to over-mix or you'll get dense, cakey muffins.
Stir the fruit into the mixture lightly and quickly.
Spoon the mixture into the paper cases, to three-quarters fill them.
Bake in an oven preheated to 180C/Gas Mark 4 for about 20 minutes until golden brown. Transfer to a wire rack to cool. Eat on the day you bake them, ideally while still slightly warm.
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