I seem to be obsessed with blueberries at the moment.
Apparently they are good for you so that’s a bonus.
Anti-aging and all that.
I need a lot of that at the moment.
I’ve made many a banana/blueberry/coconut muffin/bread in the quest to find the ultimate combo and this recipe by Paul Hollywood from The Great British Bake Off (how fantastic is that show?) promised the best muffins ever. Big call hey?
Totally intrigued by the fact the batter should be left overnight in the fridge I followed the recipe with only minor tweaks – lemon zest & vanilla essence are surely muffin essentials?
Someone far wiser than me will have to tell me why these work. What does leaving the fridge overnight do?
Whatever. I’m sold. They work.
Even better, I used the food processor and it was all over and done with in seconds with only minor washing up.
Second time I made the muffins I rejigged completely. I was after a more wholesome muffin and had gotten my mitts on organic wheat bran at the new fandangled National (the local expat/American supermarket in
the expat ghetto Hiroo).
These muffins are almost guilt free – surely the sugar and butter are balanced by the whole wheat flour and wheat bran? Surely??
The result? Moist and surprisingly light muffins with a nice nutty flavour from the wheat bran.
I’m pretty sure this is going to be my go to recipe for muffins for a while. It’s pretty genius as well that the blueberries are dotted on top and not getting burnt on the side of the muffin case. And there’s no purple bleed into the batter either. Don’t you love learning new baking tricks?
Guess that’s why Mr Hollywood is on TV, supplies bread to Harrods and has sold a zillion books……
So tell me, have you learnt any new baking tricks lately? And really, any idea what’s with leaving the dough in the fridge overnight?
- 165g butter softened
- 95g sugar
- 3 eggs
- 1 tbsp baking powder
- 110g wholewheat flour
- 50g wheat bran
- 2 ripe bananas, mashed (approx 1/2 cup)
- 1/4 tsp nutmeg
- zest 1/2 lemon
- Cream butter and sugar together.
- Add eggs one at a time mixing well in between. Add a teaspoon of flour with each egg to avoid curdling.
- Add all the other ingredients until combined and refrigerate overnight.
- Preheat oven to 200C fill your muffin case just over half full. Stud each muffin with about eight blueberries and bake for around 20 minutes until a wooden skewer come out clean.