I make a lot of muffins. Almost every day it sometimes feels. So there will probably be a lot of muffin posts. I don’t follow any specific recipes except the ones in my head which may have originated from somewhere and I’m always trying to get the right mix between tasty and healthy.. because it’s a fine line and if you go too far on the healthy side the kids just aren’t going to eat them – they are not stupid – they know that sugar is an essential part of any good baking. Then again I use muffins to fill the kids up at morning and afternoon tea so they need to be packed with something nutritious.
Today is New Year’s Day and yesterday’s rain has gone but it’s still grey and cold. Quite English. Decided this calls for blueberry muffins.
About 50- 70g butter briefly melted until softish. Half a cup of soft brown sugar. A couple of spoons of full fat live yogurt, 2 eggs, 1 cup SR flour , 1 cup wholemeal flour, 1 cup + of frozen blueberries and rasberries.
Beat the sugar and butter (kids do this so it’s a bit inexpert) add in a couple of spoons of yogurt (another kids job) crack in the eggs and then add the flour – don’t bother sifting (kids do all this). Take it off the kids and give it a good mix then get kids to stir in what’s left of the fruit (they will probably have eaten a good amount of it by now so it may need to be replenished). Spoon into muffin cases and bake for somewhere between 10 and 15 minutes.